Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale

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.

Based on other reviews I halved the peanut butter and skipped the brown sugar. There was plenty of natural sweetness from the sweet potatoes. I also used lite coconut milk and reduced the water to keep things creamy. I topped it with some shrimp sauteed in butter and garlic, and some avocado. Quite yummy.

Instead of the slow cooker, made this on the stove top with some adjustments: To Step 1, added about 3-4 cups of chicken broth (water would be OK) to just cover the potatoes, then simmered 30 min until tender. I pureed the cooked potatoes in a Vitamix, returned everything to the pot, & (Step 2) added the coconut milk, peanut butter, & remaining curry paste, whisking everything until smooth. Added kale & lime juice at the end. A splash of fish sauce for depth worked great.

Wonderfully warming stew on a cold, rainy December day. Every winter I intend to use my crockpot more but never do, my Dutch oven being the heavy worker in my kitchen, so I sure appreciate these recipes. I pureed only a couple of cups to thicken the stew as I prefer a chunky stew with some texture. Was afraid the curry paste would make the stew too overwhelmingly hot, but the coconut milk tempered and mellowed it. Threw in a couple of cups of chickpeas and used tahini rather than peanut butter.

How long did you cook in instant pot?

I made this today as a base recipe with several changes. Used 3 lb butternut squash I had in the house, plus 3 tiny farm-share sweet potatoes. Prepared in the instant pot with 1/2 cup water to start, 15 minutes on high pressure. Cut back on sugar, used the full can of coconut milk and some water, but only used about a tablespoon of peanut butter. I also roasted a small cubed butternut squash as a topping. It was delicious and so filling.

Added 4 dashes of fish sauce, an extra half of lime juice, cut the peanut butter and sugar by half, and a additional large pinch of salt.

This is an adaptation of African peanut soup which uses cumin, jalapeno, ginger, and tomato paste in lieu of red curry paste. It would be cool if that connection was highlighted in the description.

Have neither a slow cooker nor an immersion blender, so... Microwaved the sweet potatoes while I sautéed onion/garlic/curry paste mix etc., and slowly hand whisked in the PB & coconut milk at low heat. Spooned out potatoes into regular blender, with rest (in 2 batches: this is a LOT of soup!), back to large pot, added greens to wilt. All told, 20 mins. Incredibly satisfying, even as main dish. Froze leftovers in Mason jars.

As others noted, I used only 1/2 a cup of peanut butter and that seemed to me just the right amount of peanut flavor. Any more would have made it taste like peanut butter soup. I added a bit more water than called for and have had to thin further when reheating. Used spinach instead of kale. The flavor and color are wonderful. I will definitely make this again, as it's super easy and a real treat on a cold night.

No slow cooker or 8 hours+ time? Here's a 2-hour version of this fantastic recipe: Carelemalize onions, garlic, sugar, turmeric &salt in oil for a good half hour, then add half the curry paste &some water/veggie stock. Peel and cut sweet potatoes into 1-inch cubes & roast in 450-degree oven for 40 mins, turning halfway through. Add potatoes to onion mixture w/ coconut milk, peanut butter (I used half a cup) & more water if needed. Puree. Add kale for last 5 mins. Serve w/ lime & nuts.

Made this with a few tweaks and really loved it! I roasted the sweet potatoes and garlic cloves, sautéed the onions/made the rest of the soup on the stovetop, and served it over basmati rice. I used about 1 tbsp of PB based on other comments.

This was very tasty, but I actually thought it called for too much water in the final step. It was a little thin. I added raw corn at the very end, and it was delicious. I also did less peanut butter than it called for. Very tasty and a bit spicy!