Slow Cooker Coconut Curry Soup With Sweet Potato and Kale

Slow Cooker Coconut Curry Soup With Sweet Potato and Kale

Ingredients

• 2 ½ 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
• ½ 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

• Nutritional Information

  • • Nutritional analysis per serving (6 servings)

      653 calories; 41 grams fat; 20 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 64 grams carbohydrates; 10 grams dietary fiber; 18 grams sugars; 16 grams protein; 1 milligram cholesterol; 396 milligrams sodium

  Note: The information shown is DiningAndCooking.com’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

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 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.
2. Add 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.