A delightful and creamy vegetarian soup with a Thai-inspired twist, perfect for any season.
Prepare the vegetables by dicing the onion, slicing the celery, and chopping the carrots.
Uniformly chopped vegetables ensure even cooking.
Add the diced vegetables, split peas, lentils, minced garlic, and grated ginger to the slow cooker.
Layer the ingredients for better mixing later.
Pour in the water, coconut milk, and add the curry paste, lime leaves, bay leaf, salt, and pepper.
Stir gently to combine the flavors evenly.
Set the slow cooker to high for 4 hours or low for 8 hours. Check occasionally and stir if needed.
If the soup thickens too much, add a splash of water or broth.
Remove the lime leaves and bay leaf before serving. Adjust seasoning if necessary.
Serve with a wedge of lime for added freshness.
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