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Spicy Peanut Soup with Sweet Potato

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: African-inspired

Description

This cozy, rich, and slightly spicy soup is inspired by West African flavors. It blends creamy peanut butter, sweet potatoes, warming spices, and a touch of heat for a bold and satisfying bowl. It’s naturally vegan and gluten-free — perfect for chilly evenings or whenever you’re craving something hearty and flavorful.

Ingredients

  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 jalapeño, seeded and finely chopped (optional, for heat)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon cayenne pepper (or to taste)

  • 1 1/2 lbs sweet potatoes, peeled and cubed (about 3 medium)

  • 1 red bell pepper, diced

  • 1 (14.5 oz) can diced tomatoes (with juice)

  • 4 cups vegetable broth

  • 1/2 cup natural creamy peanut butter

  • 1 tablespoon tomato paste

  • Salt and black pepper, to taste

  • 2 cups chopped kale or spinach

  • Juice of 1 lime

Optional Toppings:

  • Roasted peanuts, chopped

  • Fresh cilantro

  • Sliced green onions

  • Cooked rice or quinoa (to serve)

Instructions

  1. Sauté the aromatics:
    Heat olive oil in a large soup pot over medium heat. Add onion and sauté 4–5 minutes until soft. Add garlic, ginger, and jalapeño; cook for 1 more minute.

  2. Add spices and veggies:
    Stir in cumin, coriander, cinnamon, and cayenne. Add sweet potatoes and red bell pepper. Mix everything well to coat with spices.

  3. Build the soup:
    Add the diced tomatoes, vegetable broth, peanut butter, and tomato paste. Stir until the peanut butter dissolves into the broth.

  4. Simmer:
    Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, or until sweet potatoes are fork-tender.

  5. Add greens:
    Stir in the chopped kale or spinach and cook for another 5 minutes until wilted. Finish with lime juice and adjust salt and pepper to taste.

  6. Serve:
    Ladle into bowls and top with chopped peanuts, cilantro, and green onions. Serve with rice or quinoa if desired.

Notes

  • You can adjust the spice level by adding more or less cayenne or jalapeño.

  • Crunchy peanut butter works too — it adds a little texture!

  • Leftovers taste even better the next day.

Find it online: https://recipe.ukfinda.com/spicy-peanut-soup-with-sweet-potato/