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Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale

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(3,208)
Comments
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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
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

  1. 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.

  2. 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.

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Ratings

4 out of 5
3,208 user ratings
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Comments

Mary Jane

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 H

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

Antal

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

Jolanta

I wrote a comment about how overcomplicated this recipe is as written, but forgot to note that I added about 1.5 TB grated ginger and also that your individual curry paste makes a big difference. I used a little more than half a 4-oz can, result plenty hot enough for my heat-loving household. Served over white short-grain rice. Delicious & filling. Also I have to repeat what I already said: 1/2 the PB (use "natural"), no sugar, 1/2 the coconut milk.

Jolanta

Overcomplicated much? Saute the onion in the instant pot, add the other ingredients except the kale, lime juice & peanuts, pressure cook for 90 minutes, hit the result with an immersion blender. Add chopped kale, pressure cook for a few more minutes (alternatively, precook the kale in the microwave), serve w/lime & cilantro & rice & peanuts. Halve PB & coconut milk; omit sugar. 5 stars bc the result is terrific.

Carrie

I used my crockpot on the high setting for 2.5 hours, then low for an additional 4 to cut the cooking time. I read the comments first and reduced the sugar and peanut butter (used a little more than half of the recipe specifications), and only a half of an extra juicy lime. I loved it and ate it with naan dipped into the soup. I can’t wait to eat it … for the next week because it makes a lot 🙂 Future modifications: I’ll likely try adding chickpeas or chicken for additional protein.

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