Toss your ingredients in your slow cooker for a ready to eat, cozy, and creamy curried sweet potato soup with lots of nutrients - even on a busy weeknight.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dinner, Lunch, Soup
Cuisine: Thai
Keyword: easy prep, easy recipe, slow cooker
Servings: 4
Equipment
Slow Cooker
Ingredients
2 1/2 lbsWada Farms sweet potatoespeeled and cut into 1- to 2-inch chunks
1mediumyellow onionchopped
5largegarlic cloves
2Tablespoonsunrefined coconut oil
1teaspoonturmeric
1/2teaspoonkosher saltplus more to taste
1/2cupred curry paste
watersee intructions
1can (13 oz.)full-fat coconut milk
3/4 cupsmooth peanut butter
1juicelimeplus more to taste
5ozbaby spinach (or 1 medium bunch)steamed and chopped
peanutssalted and roasted for topping
Instructions
Add your sweet potatoes, onion, garlic, coconut oil, turmeric, and salt to a 5-8 quart sized slow cooker. Add about 1/3 cup of red curry paste and 3/4 cup of water. Stir to combine all the ingredients and cook on low for 6-8 hours. Check that the sweet potatoes are tender. You should be able to easily insert a fork.
Add coconut milk, peanut butter, leftover curry paste, and 2 1/2 cups of water to your slow cooker. Stir until the ingredients are melted and mixed in with the soup.
Use an immersion blender to puree your soup right in your slow cooker until it has a creamy velvety consisitency. This may take a few minutes.
Add the lime juice and spinach and give it another stir to combine the flavors. Cook on low until the spinach is cooked down and wilted about 10 minutes. If you like your soup to have a thinner consistency, stir in more warm water. Add a little bit of warm water at a time until you get the consistency you like.
Taste your curried sweet potato soup and add more lime juice or salt if needed. Divide evenly into bowls and top with peanuts for garnish.