Cover and cook on high for 2 hours.

When they are just about finished with the two hours, dice your red bell pepper and onion. Sauté these in a skillet over medium heat with the extra virgin olive oil.

While they are sautéing, grate the garlic and fresh ginger.

Cook the pepper and onion until they are tender and just beginning to get a little color.

Stir in the garlic and ginger and cook for one final minute.

Add them to the slow cooker and pour in the coconut milk.

With an immersion blender, blend the contents of your slow cooker until they are smooth. If you don’t have an immersion blender, use a potato masher and mash everything until it is as smooth as you can get it.

Add in the peanut butter, fish sauce, soy sauce, and curry powder. Stir these all in and cover & cook for one more hour. Just before serving, stir in the juice of a lime. Serve the soup topped with sliced scallions.

Enjoy!