Inspired by South African Peanut Stew (but without the peanuts), this soup can be prepared ahead of time, frozen, and defrosted in the slow cooker. Stir in sunflower seed butter at the end for a creamy finish.
For a freezer meal - Combine the sweet potatoes, shallots, tomato paste, curry powder, ginger, vegetable broth, and salt all in a plastic ziploc bag or a freezer safe container. Freeze till ready to use.
From fresh and frozen - place Combine the sweet potatoes, shallots, tomato paste, curry powder, ginger, vegetable broth, and salt all in a slow cooker and cover. Set to high heat. Cook for 4 hours.
30 min before serving, stir in the kale and water and allow the kale to soften a bit. Taste and adjust any seasonings. Right before serving, stir in the sunflower seed butter while warm. If the soup is too thick for your liking, add a little more water or broth to thin out.