Sweet Potato-Almond Butter Soup

Combine potatoes, onion, garlic, curry, turmeric, salt, tomatoes and coconut milk in a slow cooker. Cook on low 4 hours or on high two hours or until potatoes are soft.

Stir in almond butter and vegetable broth. Using an immersion blender, blend until smooth. (Alternatively transfer in batches to a blender and blend until smooth, taking care to vent blender lid.) Sprinkle with chopped almonds and cilantro for serving.

Combine potatoes, onion, garlic, curry, turmeric, salt, tomatoes and coconut milk in and instant pot. Stir in broth. Lock lid; set valve to sealing. Program for manual-high and 22 minutes. Allow for natural pressure release. Open lid and stir in almond butter. Using an immersion blender, blend until smooth. (Alternatively transfer in batches to a blender and blend until smooth, taking care to vent blender lid.) Sprinkle with chopped almonds and cilantro for serving.

Combine potatoes, onion, garlic, curry, turmeric, salt, tomatoes and coconut milk in a large zip top freezer bag. Freeze.

Add frozen meal to slow cooker and cook on low 6 hours or on high 4 hours. Stir in almond butter and broth. Using an immersion blender, blend until smooth. (Alternatively transfer in batches to a blender and blend until smooth, taking care to vent blender lid.) Sprinkle with chopped almonds and cilantro for serving.

Add frozen meal and liquid broth to instant pot. Lock lid; set valve to sealing. Program for manual-high and 22 minutes. Allow for natural pressure release. Open lid and stir in almond butter. Using an immersion blender, blend until smooth. (Alternatively transfer in batches to a blender and blend until smooth, taking care to vent blender lid.) Sprinkle with chopped almonds and cilantro for serving.