Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale Recipe (2024)

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 potatoesHomemade curry paste for flavour and to reduce saltHalf the sugarHalf the peanut butterSpinach 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!

Use Veg broth1 tablespoon peanut butter only

This one didn’t fully work out for me. It made the house smell wonderful, but it was extremely rich and fatty. I went light on the peanut butter (about 3/4 cup) after reading others’ comments, thinking I’d add more if it needed it, but that wound up being plenty. In the end, I felt like I needed some crusty bread on the side or something to soak up some of the fat—alone, it was instant heartburn.

Would be fine with 3/4 or 1/2 amount of peanut butter. Makes a very rich, thick soup that could be thinned with water to preference. Crunchy toppings are essential! Used unsalted, roasted peanuts and large-flake toasted coconut. Lots of lime! Heed author note about different red curry brands having varying spice levels and adjust to taste (Mae Ploy is delicious and VERY spicy). Served with flavorful sourdough and a brightly dressed simple green salad. Comfort food dinner perfection!

I only had a 4-quart slow cooker available so I used it for the sweet potatoes, onions etc. Six 1/2 or 7 hours was probably enough but longer is fine too. Then transferred to a large soup kettle to add the peanut butter, lime, coconut milk and spinach -- worked just fine. Used a potato masher instead of immersion blender to preserve the nice chunkiness; added 1/3 cup water with the greens. Nice recipe for a snowy day!

Surely someone else mentioned, I did not read all 299 comments before me, but 8 hours, a slow cooker, and immersion blender are all unnecessary for this soup! I used all the stock from the top and boiled on high (stovetop) for about 30 minutes (step 1). Then I pulled out the potato masher before adding all but the greens. I needed a little more stock here, and I did not half the peanut butter but I did use fresh ground all natural peanut butter. Lime juice to serving bowls. Added ginger and heat

This soup is pure comfort! I followed some of the suggestions here and halved the peanut butter, omitted the sugar and coconut oil. Didn't have kale or spinach, subbed arugula. Also didn't have red curry, used green and added in red chile paste, and a bit of maple syrup. Also used light coconut milk. I poured the soup over roasted veggies, and it is a keeper.I'm sure this soup is lucious as written, just too rich for me.

Made this overnight and it is so tasty! I might have reduced the peanut butter but I love the protein it adds. Wondering about maybe adding chickpeas with half the peanut butter for the protein that it adds. I added a teaspoon of cayenne because I love it with a little kick. 3 tsp of lime juice (not fresh). I used agave syrup instead of sugar. Spinach instead of kale. Delicious!

It was too thick and rich/sweet for our tastes after following recipe and cooking 8 hours. More water and Sriracha helped. Wish I’d had used 1/2 peanut butter, no sugar and had more limes to add.

1/2 pb1/2 curry paste

This soup is very good and very filling! I followed the recipe exactly as far as ingredients. I do not have an immersion blender so I transferred everything to a food processor which worked great. I also did not need the full 8 hours in the crockpot for the potatoes to get soft enough to blend. They were falling apart around 5 hours and I blended at that point.

Loved this! I roasted the potatoes and garlic, which made the cooking go a lot faster but it needed about a cup of extra broth (I had handmade veggie broth on hand). Halved the peanut butter, sugar, and curry but it was still really delicious!

Has anyone made this with butternut squash? I have a lot in my garden.

Word to the wise — test soup before adding second round of curry paste! I don’t usually find curry paste very spicy at all and I actually love spicy things, but MAN I must’ve gotten a super hot jar and practically ruined this as a soup. Kids would not touch it. I’m going to try turning it into a curry sauce with some shredded chicken and rice and see if it’s edible that way … flavors are great but my curry paste was way punchy!

I used a Hokkaido pumpkin and cooked it all in the microwave. Just didn’t have time for the slow cooker today. Agree that it’s too much peanut butter but it was delicious anyway.

We ate like 5 to 10 bites of this before we got tired of it. There isn’t enough texture going on and it’s very one note. It’s also very heavy so you need something like a glass of white wine to cut it with. However, even with that, most around the table did not finish the meal and we’re going to toss the leftovers. Super disappointed do not recommend.