Slow-Cooker Curried Sweet Potato Soup with Coconut and Kale

cooking.nytimes.com

Disco

2½ pounds sweet potatoes, peeled and cut into 1- to 2-inch chunks

1 medium yellow or red onion, chopped

5 large garlic cloves

2 tablespoons coconut oil, preferably unrefined virgin

2 tablespoons packed light brown sugar

1 teaspoon turmeric

½ teaspoon kosher salt, plus more to taste

1 (4-ounce) jar red curry paste (½ cup)

1 (13-ounce) can full-fat coconut milk

1 cup smooth peanut butter

Juice of 1 lime, plus more to taste

5 ounces/1 medium bunch baby kale or spinach, stemmed and chopped

Roasted, salted peanuts, for topping

Directions at cooking.nytimes.com

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