Slow-Cooker Curried Sweet Potato Soup with Coconut and Kale

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

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.

2 ½ 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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