Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale

Name: Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: thai
Ingredients: 2 1/2 pounds sweet potatoes, peeled and cut into 1- to 2-inch chunks; 1 medium yellow or red onion, chopped; 5 large garlic cloves; 2 tablespoons coconut oil, preferably unrefined virgin; 2 tablespoons packed light brown sugar; 1 teaspoon turmeric; 1/2 teaspoon kosher salt, plus more to taste; 1 (4-ounce) jar red curry paste (1/2 cup); 1 (13-ounce) can full-fat coconut milk; 1 cup smooth peanut butter; Juice of 1 lime, plus more to taste; 5 ounces/1 medium bunch baby kale or spinach, stemmed and chopped; Roasted, salted peanuts, for topping

By Sarah DiGregorio

Updated Oct. 12, 2021

Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale — Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 8 hours 20 minutes
Rating: 4(3,195)
Comments: Read comments

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.

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

3,195 user ratings

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Comments

Mary Jane6 years ago

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!

Scott H6 years ago

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

Antal6 years ago

I liked it with a small chunk of fresh ginger finely grated into it when the lime & spinach was added.

Melinda Chow5 days ago

Delicious! Adding some crumbled bacon takes it to the next level!

eliza3833 months ago

Read the comments and cut the sugar, coconut milk, and peanut butter in half. Tastes very good but I’m glad I made those choices - very sweet. Also the potatoes looked super done only halfway through the 8 hours but I let it keep going, for the sake of trusting the recipe. End result is very good, picky husband is slurping it up (after adding a lot of crushed red pepper, I should say).

Shannon4 months ago

So tasty! Next day added mixed the super with some Indomie fried noodles and it was incredible! Such a win! Thank you!

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