Paleo Vegetable Curry Soup

Time for another break from animal protein in the form of a scrumptious vegetarian stew.  Curry is a magical blend of spices commonly available in so many varieties that you could never get bored with the flavor!  Not only that, but the turmeric that is in many curries contains curcumin that can reduce plaque buildup in the brain, is a source of cancer-fighting antioxidants, and helps boost immunity.  There is a lot of information out there, but here is a short article on if you want to read more.  Curry is delicious, nutritious and goes with so many things!

The beauty of this recipe is that it can be a last minute dish with vegetables that you need to use before they go bad.  As long as you use about 5 or more cups of vegetables, you are good to go!  I love how the cauliflower worked in this recipe because it pairs so well with the curry, in addition to standing up to the slow cooking process.  You certainly don’t want all your veggies to dissolve, so cut down on the prep time by cutting the vegetables into large pieces.

The inspiration for this recipe was from a Skinny Slow Cooker magazine from Better Homes and Gardens.  I simply eliminated the chickpeas, swapped out some veggies and the raisin couscous that they paired it with.  This soup is hearty enough on its own with the touch of coconut milk and the slight starchiness of the sweet potato.  However, pairing it with some cauliflower rice could make the meal go even further.

If you want to make this dish with animal protein, chicken would be the perfect pairing!  Simply brown some boneless, skinless chicken breasts or thighs in a pan and throw them in with the veggies in the slow cooker.


  • 2 medium sweet potatoes, peeled and cut into 1/2 inch pieces
  • 1 small head of cauliflower, cut into florets
  • 1 red bell pepper, diced
  • 1 orange or yellow bell pepper, diced
  • 1 yellow onion, cut into wedges
  • 2 cups reduced sodium vegetable or chicken broth
  • 2 tsp curry powder
  • 2 tsp fresh ginger, grated
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 2 cups fresh baby spinach leaves
  • 1 cup unsweetened coconut milk


  • 1. Add all ingredients BUT the fresh spinach to the slow cooker
  • 2. Cover and cook on LOW for 6-7 hours or HIGH for 3-3.5 hours
  • 3. Uncover, stir in the spinach, then cap for a minute or two until spinach is wilted, then serve
  • 4. Enjoy!