Slow-Cooker Spinach & Potato Sweet Curry Soup

Winter is the perfect time of year for soup, especially when it’s cold outside and all you want to do is sit down to a big ol’ healthy bowl of soup without having to feel guilty for every little ol’ bite you shove into your mouth. After all, it will be summer before you know it and that bathing suit certainly will not be so considerate of your feelings if you’ve spent the entire winter surviving on pot roast and mashed potatoes. I should know; I’ve spent two years on the beach rocking shorts and a tank top because it’s way more comfortable than shoving my big ol’ butt into an overly tight lycra swimsuit that feels like it’s about four sizes too small. This week, I’ll be sharing three soup recipes with you; two of them will be healthy and one of them will be trashed up with all the goodies for when you feel like having a cheat day.

This first healthy soup recipe isn’t one that I was completely certain of when I started throwing things into the crockpot. I’ll honestly admit that I was kinda winging it, adding a little bit of this, a can of that, and a whole lotta fresh spinach. And while I know this soup may not look like much, after all, it is a weird color due to the curry, this soup went above and beyond my expectations. I seriously ate this soup three nights in a row and would have happily eaten it for seven nights in a row. It’s that good. Oh, and just in case you want to make it a little extra special and risk not being able to fit into that unflattering one-piece swimsuit, throw caution and counting calories to the wind and add some sliced grilled sausage all up on top of that warm bowl of curried goodness.

Ingredients:

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Finely Diced
• 1 Tablespoon Light Brown Sugar, Packed
• 3 Teaspoons Sweet Curry Powder
• 2 Teaspoons Sea Salt
• 1/4 Teaspoon Black Pepper
• 2 Large Cloves Garlic, Minced
• 1 (14.5-oz.) Can Petite Diced Tomatoes
• 1 (13.66-oz.) Can Lite Coconut Milk
• 2 Cups Low-Sodium Chicken Broth
• 4 Medium Red Potatoes, Peeled & Diced
• 6 Cups Fresh Spinach or 2 (5-oz.) Containers Fresh Spinach

Directions:

• In a large sauté pan, sauté the diced onion over medium-high heat in olive oil until translucent.
• Place the sautéed onion in a crockpot with the remaining ingredients and stir to combine.
• Cook for at least 8 hours on low heat.

Suggestions:

• I used a sweet curry powder in this soup, however, you can use whichever curry powder you prefer.
• Stirring the crockpot ingredients after the first hour will help to ensure that all of the spinach if fully submerged in the soup liquid.
• You can substitute full-fat coconut milk for lite coconut for even more flavor in this recipe.

Improvements:

• Add 2 diced carrots to the soup.
• Serve this soup topped with slices of grilled kielbasa.
• Invest in a 5-in-1 Multi-Cooker crockpot like my Miss O’Hara.
• Use an OXO Swivel Peeler to peel the potatoes for this soup. It’s the best potato peeler I’ve ever owned.

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Slow-Cooker Spinach & Potato Sweet Curry Soup

Ingredients:

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Finely Diced
• 1 Tablespoon Light Brown Sugar, Packed
• 3 Teaspoons Sweet Curry Powder
• 2 Teaspoons Sea Salt
• 1/4 Teaspoon Black Pepper
• 2 Large Cloves Garlic, Minced
• 1 (14.5-oz.) Can Petite Diced Tomatoes
• 1 (13.66-oz.) Can Lite Coconut Milk
• 2 Cups Low-Sodium Chicken Broth
• 4 Medium Red Potatoes, Peeled & Diced
• 6 Cups Fresh Spinach or 2 (5-oz.) Containers Fresh Spinach

Directions:

1. In a large sauté pan, sauté the diced onion over medium-high heat in olive oil until translucent.
2. Place the sautéed onion in a crockpot with the remaining ingredients and stir to combine.
3. Cook for at least 8 hours on low heat.

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