Slow Cooker Veggie Curry Soup

Ingredients

• 2 bell peppers diced
• 1 yellow onion diced
• 2 medium zucchini quartered and chopped
• 3 cloves garlic minced
• 1 15-ounce can chickpeas drained & rinsed
• 1 15-ounce can coconut milk
• 3 cups broth I used vegan chicken broth
• 3 tablespoons red curry paste
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger powder
• 1 teaspoon pepper
• lime juice to taste, start with 1/2 lime
• 2 tablespoons cilantro chopped

Instructions 

• Add all of the ingredients (through the pepper) to the slow cooker and stir to combine. Cover and cook on high for 4 hours or low for 6 hours.
• Remove the lid, stir, and add the lime juice and cilantro. Taste and adjust the seasonings as needed.
• Serve hot with extra lime wedges and more cilantro.