My family LOVES soup. I can make soup really any night of the week and I know it's going to be a hit. Especially with the kiddo. I think I can put pretty much anything into soup form, especially bisque form, and she'll eat it without even knowing what's in it. Which is an awesome and super easy way to make sure she's getting a fun assortment of vegetables. As long as she has a straw to eat it with (I know, she drinks the soup from a straw instead of using a spoon, but really it decreases the mess potential), she's good to go!

On the crazy days, when I know I'm going to be running around like a chicken with no head, soup in the crockpot is the easiest life hack. I know I'll have dinner done (or close to it) by the time I get home, it's one less thing I have to think about, and I know everyone in my house is going to be getting a healthy, well rounded meal.

slow cooker Thai curry coconut soup

Prep time: 15 minutes

Cook time: 4-8 hours

Serves: 6

1 sweet onion, chopped

2 garlic cloves, minced

3 carrots, peeled and chopped

3 sweet potatoes, peeled and chopped

1 tbsp turmeric

2 tbsp red curry paste

3 cups broth (chicken or veggie, whichever you prefer)

1 15 oz. can coconut milk

cilantro and peanuts for garnish

Combine the onion, garlic, carrots, sweet potatoes, turmeric, and red curry paste in your slow cooker. Mix it up so the curry paste coats the veggies evenly. Add in the broth and cook on low for 6 to 8 hours or high for 4 hours, or until the veggies are tender. 

Once cook, use and immersion blender, or blend in batches. Place back into the crockpot, add in the coconut milk and cook on low for 30 minutes or until the soup is warm. Serve immediately, garnished with cilantro and peanuts!