Ingredients
Prep
- 2 sweet potatoes
- 2 C frozen chopped carrots
- 2 t minced garlic
- 1/2 C chunky peanut butter
- 2 T red curry paste
- 15 oz fire roasted diced tomatoes
- 1 bay leaf
- 1/2 t dried thyme
- salt and pepper to taste
On Cooking Day
- 10 C salad greens
- 1/2 C unsalted peanuts
- 32 oz vegetable broth
Instructions
To Assemble
- Chop sweet potatoes into bite size pieces and add to large zipper bag with remaining ingredients.
To Cook
- Add contents of bag to slow cooker with broth and cook on low for 6-8 hours.
- Remove bay leaf and blend half of the soup in a blender. Return to slow cooker and mix really well.
- Garnish soup with peanuts and serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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