Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale
Updated Oct. 12, 2021
- Total Time
- 8 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds 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 (½ 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
Nutritional analysis per serving (6 servings)
652 calories; 41 grams fat; 20 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 63 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 16 grams protein; 400 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine 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 ⅓ 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 2
Add the coconut milk, peanut butter, remaining curry paste and 2½ 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.
Private Notes
Comments
I made this yesterday using my instant pot instead of a slow cooker. Worked out fine. I agree with others that one can of coconut milk is plenty, I used a quart of chicken stock and next time I will reduce the peanut butter. I did not use the brown sugar and did not miss this and I also used yams. I add lime juice at the end. It made a boat load of soup!
This was delicious and very filling. I was pushed for time, but 3 hours in the slow cooker on high was ample. Alterations: Yams instead of sweet potatoes Homemade curry paste for flavour and to reduce salt Half the sugar Half the peanut butter Spinach instead of kale
I liked it with a small chunk of fresh ginger finely grated into it when the lime & spinach was added.
I always forget to read the comments. I wish they'd modify the recipe to suggest the short-term approach that people have suggested in comments.
Uh waste of time unfortunately. Could have used ginger for sure. Needed more body.
I thought this recipe was too spicy. But I also didn’t add nearly as much peanut butter per the recipe. I also added tofu to up the protein. Next time I will add more peanut butter and maybe less curry to not make it so hot.