Description
This Sweet Potato Peanut Soup is creamy, cozy, and packed with sweet potatoes, peanut butter, spices, and a hint of tomato. It’s a perfect one-pot meal that’s hearty, flavorful, and satisfying!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 3 medium sweet potatoes, peeled and diced
- 1 (14.5 oz) can diced tomatoes (with juices)
- 4 cups vegetable broth
- 1/2 cup natural peanut butter (creamy or crunchy)
- Salt and black pepper, to taste
- 2 cups chopped kale or spinach (optional, for extra greens)
- Juice of 1/2 lime (optional, for brightness)
- Chopped roasted peanuts and fresh cilantro, for garnish
Instructions
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Sauté the Base:
- In a large pot, heat olive oil over medium heat.
- Add onion and cook until soft, about 4–5 minutes.
- Stir in garlic, ginger, cumin, paprika, and cayenne; cook for 1 minute until fragrant.
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Simmer the Soup:
- Add sweet potatoes, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until sweet potatoes are very tender.
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Blend & Thicken:
- Remove from heat. Use an immersion blender to blend the soup until smooth (or carefully transfer to a blender in batches).
- Stir in peanut butter until fully melted and incorporated. Add more broth if too thick.
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Add Greens & Finish:
- Stir in kale or spinach, letting it wilt.
- Add lime juice, and adjust salt and pepper to taste.
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Serve & Garnish:
- Ladle into bowls and top with chopped peanuts, fresh cilantro, and an extra swirl of peanut butter if you like!
Notes
- Add chickpeas or shredded chicken for extra protein.
- For a spicier kick, stir in a dash of hot sauce.
- Great for meal prep! Stores well in the fridge for up to 5 days or freeze for up to 2 months.