Subj : Crockpot N.Y. Times - 06
To : All
From : Dave Drum
Date : Tue Mar 26 2024 16:44:39
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Curried Sweet Potato Soup w/Coconut & Kale
Categories: Potatoes, Greens, Vegetables, Nuts
Yield: 6 servings
2 1/2 lb Sweet potatoes; peeled; in
- 1" to 2" chunks
1 md Sweet onion; chopped
5 lg Garlic cloves
2 tb Coconut oil
2 tb (packed) light brown sugar
1 ts Turmeric
1/2 ts Kosher salt; more to taste
4 oz Jar red curry paste
13 oz Can full-fat coconut milk
1 c Smooth peanut butter
Juice of 1 lime; more to
- taste
5 oz (1 md bunch) baby kale or
- spinach; stemmed, chopped
Roasted, salted peanuts; for
- topping
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 ? 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.
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.
By: Sarah DiGregorio
Yield: 6 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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