Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale
This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there’s no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping — snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.
- Serves: 6 persons
- 2 ½pounds sweet potatoes, peeled and cut into 1- to 2-inch chunks
- 1medium yellow or red onion, chopped
- 5large garlic cloves
- 2tablespoons coconut oil, preferably unrefined virgin
- 2tablespoons packed light brown sugar
- 1teaspoon turmeric
- ½teaspoon kosher salt, plus more to taste
- 1(4-ounce) jar red curry paste (1/2 cup)
- 1(13-ounce) can full-fat coconut milk
- 1cup smooth peanut butter
- Juice of 1 lime, plus more to taste
- 5ounces/1 medium bunch baby kale or spinach, stemmed and chopped
- Roasted, salted peanuts, for topping
Step 1Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
Step 2Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.