Slow Cooker Curried Tomato Soup
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Slow Cooker Curried Tomato Soup might be a recipe you should try. This soup has 317 calories, 7g of protein, and 25g of fat per serving. This recipe serves 4 and costs $2.58 per serving. Plenty of people made this recipe, and 130 would say it hit the spot. It is perfect for Winter. A mixture of curry powder, garlic, vine ripened tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes. It is brought to you by Seasonal and Savory. Overall, this recipe earns an excellent spoonacular score of 91%. Users who liked this recipe also liked Slow-Cooker Curried Lentil Soup, Slow cooker curried squash soup, and Slow Cooker Curried Lentil Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
2 teaspoons curry powder
2 tablespoons minced, dehydrated onion
2 cups full-fat coconut milk
1 teaspoon minced garlic
1 teaspoon salt
About 4 pounds of vine-ripened garden tomatoes, cored and chopped (peeled and seeded, if desired)
1 cup water
Equipment:
slow cooker
Cooking instruction summary:
Toss all of the ingredients in your slow cooker and set it on high. Cook for 3 1/2 to 4 hours, then carefully blend the hot soup to the texture you prefer. Taste and adjust the salt, if needed. If you prefer to cook this on low, it will take 5-6 hours. Serve the soup hot, garnished with chopped, fresh cilantro, if you like.
Step by step:
1. Toss all of the ingredients in your slow cooker and set it on high. Cook for 3 1/2 to 4 hours, then carefully blend the hot soup to the texture you prefer. Taste and adjust the salt, if needed. If you prefer to cook this on low, it will take 5-6 hours.
2. Serve the soup hot, garnished with chopped, fresh cilantro, if you like.
Nutrition Information:
covered percent of daily need
