# Slow Cooker Veggie Curry Soup

A summer-friendly, flavor-packed veggie soup made in a slow cooker, featuring chickpeas for protein and a creamy texture from coconut milk.

- Total time: 240 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 2 bell peppers diced
- 1 yellow onion diced
- 2 medium zucchini quartered and chopped
- 3 cloves garlic minced
- 1 15-ounce can chickpeas drained & rinsed
- 1 15-ounce can coconut milk
- 3 cups broth I used vegan chicken broth
- 3 tablespoons red curry paste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger powder
- 1 teaspoon pepper
- 0.5 lime lime juice to taste, start with
- 2 tablespoons cilantro chopped

## Instructions

1. Add the diced bell pepper, diced onion, quartered and chopped zucchini, minced garlic, drained and rinsed chickpeas, red curry paste, dry seasonings, sesame oil, and soy sauce to your slow cooker.
2. Pour over the broth and add in the can of coconut milk.
3. Give everything a really good mix.
4. Cook on high for 4 hours or low for 6 hours.
5. Remove the lid.
6. Give everything a stir.
7. Add in cilantro and lime juice.
8. Taste and adjust seasonings as needed.
9. Serve immediately.

## Equipment

- slow cooker

## Tips

- When coconut milk is mixed with curry paste, it has the best flavor.
- Give it a taste and see if it needs any extra seasonings before serving.
- This soup is healthy and a full meal with protein and vegetables.

## Source

- Original video: https://youtube.com/shorts/3eKYg9buKvo?si=rwhkmtRwH-tRjbJJ
- Recipe page: https://www.cliprecipe.com/recipe/ce2c740c-9069-4aa3-a817-a8d6b09ae258
- Extracted: 2026-02-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt