MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Curried Sweet Potato Soup With 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 cl Garlic
      2 tb Coconut oil
      2 tb Light brown sugar; packed
      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
      1    Lime; juice of,
           - more to taste
      5 oz Baby kale or spinach
           - (1 md bn); stemmed, chopped
           Roasted, salted peanuts;
           - for topping

  Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric,
  and salt in a 5 to 8 qt slow cooker. Add more than half of the jar
  of curry paste (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.

  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.

  Recipe by Sarah DiGregorio

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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