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Curried Vegetable Soup

(recipe, Carrie Stewart)

Ingredients

  1. * 1 butternut squash, peeled, seeded and cut into 1-inch cubes
  2. * 2 medium sliced zucchini
  3. * 1 medium eggplant (peeled, if desired)
  4. * 1 (8 ounce) can tomato sauce
  5. * 1 medium onion, chopped
  6. * 1 (8 ounce) can stewed tomatoes
  7. * 1 carrot, thinly sliced
  8. * ½ cup vegetable broth
  9. * ⅓ cup golden raisins
  10. * 3 cloves garlic, minced
  11. * 2 teaspoons salt
  12. * 2 tablespoons curry powder
  13. * ½ teaspoon ground cinnamon
  14. * Pita pockets or French bread

Steps

  1. Place all ingredients in slow cooker, stir to combine. Cook on high heat setting for 4 hours. Serve with pita pockets or French bread.
  2. Notes: This is a great recipe for a large group. It's easy, delicious and can accompany pita pockets or a loaf of crusty French bread.