Slow Cooker Coconut Red Curry Vegetable Soup (Gluten-Free + Vegan) Recipe | Yummly

Slow Cooker Coconut Red Curry Vegetable Soup (Gluten-free + Vegan)

Rick S.: "Wonderful,flavourful soup!!!" Read More
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  • 1 onions (diced)
  • 2 leeks (cleaned and trimmed, white and light green parts only, halved and thinly sliced)
  • 4 cloves garlic (minced)
  • 1 piece ginger (peeled and minced)
  • 1 butternut squash (small, peeled, seeded and diced into 1-inch cubes, about 1 1/2 lbs)
  • 1 pound parsnips (peeled and diced into 1-inch cubes)
  • 6 cups low sodium vegetable broth (cubs, or stock, chicken broth will also work great)
  • 1/4 cup red curry paste
  • 1 tablespoon gluten-free tamari (or coconut aminos, or fish sauce)
  • 1 cup frozen peas
  • 1 bunch Swiss chard (stems removed and roughly chopped)
  • 1 can coconut milk
  • 1 lime
  • sea salt (to taste)
  • red pepper flakes (optional)
  • fresh cilantro
  • green onions
  • sprouts
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    NutritionView More

    Sodium22% DV530mg
    Fat22% DV14g
    Protein12% DV6g
    Carbs13% DV40g
    Fiber44% DV11g
    Calories290Calories from Fat130
    Total Fat14g22%
    Saturated Fat12g60%
    Trans Fat
    Calories from Fat130
    Total Carbohydrate40g13%
    Dietary Fiber11g44%
    Vitamin A240%
    Vitamin C90%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Rick S. 2 years ago
    Wonderful,flavourful soup!!!
    I Like To Eat Food 2 years ago
    This was very good. Will make again.
    Sarah T. 2 years ago
    One of best soups we've ever made and we can make soup all the time
    Suzanne D. 3 years ago
    A little bland. Good ingredients but not especially tasty. In order to give it more interest, I added lemon flavored balsamic vinegar, increased the Thai paste, and used a table spoon of anchovy paste. Still just a so-so soup. Will not make it again.
    Thila J. 4 years ago
    Loved this recipe! Made for my work place and everyone was raving about it. I substituted some of the ingredients and it was great.
    Specwryter .. 4 years ago
    One of the nastiest recipes I've ever tried. If you regularly follow a gluten-free vegan diet or have a penchant for bland foods, you may find something redeeming in this dish. Sadly I did not. But the accompanying image rocks!
    Eunice C. 4 years ago
    I was actually really disappointed. But not surprised. After slow cooking everything, all the veggies in there turned one murky unattractive color. There were no distinctive tastes and the coconutty/creamy flavor was non-existent. Would not make this again and am debating just using slow cooker for meats and things that need to be really tender.
    Dorothy M. 4 years ago
    The first time I followed the recipe as stated and I was surprised at how bland it was. The second time around I added more fish sauce, some jarred lemongrass, fresh basil, red chili sauce, galangal, lime leaves, and more lime juice and this really enhanced the dish for my taste. Had the leftovers for breakfast and poached an egg in the boiling soup and for lunch I threw in some chopped avocado. Yummy and versatile.
    Christine W. 4 years ago
    I loved the recipe but it made too much for just the two of us. Can you freeze this soup in smaller containers?
    Melissa A. 4 years ago
    Delicious. Used Kale, carrots, sweet potato, edamame and corn, no swiss chard, leeks, peas or parsnips. I had no curry paste but used mild harrissa instead. Poured soup over a farro/Quinoia mix it was delicious !