This creamy sweet potato and peanut soup is the best comfort food ever! It’s a rich blend of sweet potatoes, coconut milk, fresh spices and a touch of peanut butter for a dreamy smooth texture and delicious nutty flavor. Top it off with your favorite crunchy toppings for a warming and nourishing weeknight meal ready in under 30 minutes.
This recipe is taken from my new ebook NOURISH – 16 easy and delicious plant-based meals for everyday
Easy nourishing and healthy meal ready in 30 minutes
This sweet potato and peanut soup is a hug in a bowl. Even if I’m basically not a big fan of soups, this one is special. It has nothing to do with the other soups you may have tried before. It’s creamy, rich, spicy, smooth, warming and deliciously sweet. Everything you need for a perfect comforting diner.
Why you’ll love this sweet potato soup
- It’s the creamiest soup EVER. Thanks to the combination of sweet potato, coconut milk and peanut butter, this soup is perfectly rich, smooth and creamy.
- It’s a bomb of flavors. This sweet potato soup is seasoned with warming spices (ginger, turmeric and chili, but you can add more if you want) that bring this little exotic touch. Adjust the quantity of spices depending on your taste.
- It’s healthy and nourishing. If sweet potatoes have become so popular it’s not only because they are delicious. They also have interesting nutritional properties. Sweet potatoes are a good source of vitamin C, beta-carotene (just like carrots), potassium (which helps with blood pressure control) and fibers.
- It’s ridiculously quick and simple to make! Nobody want to spend hours in the kitchen after a long day of work. This sweet potato soup is very easy to prepare without any specific equipment, and ready in under only 30 minutes. Ideal for your lazy nights at home.
Tips to make a perfect creamy sweet potato and peanut soup
The reason why this sweet potato soup is totally irresistible, is because it’s incredibly smooth and creamy, deliciously spicy, sweet and very comforting. The recipe is ridiculously simple and everybody can make it at home with basic equipment and ingredients.
Here are a few tips to get that perfect texture and balance:
- Don’t put too much liquid. You want this soup to be rich, thick and creamy. To do so, start with the indicated quantity of liquid (water and coconut milk) to cook the sweet potato. Then, you’ll be able to adjust the texture by adding more broth at the end.
- Go for a natural peanut butter, preferably without added sugar, salt or oil, to keep this soup healthy and very tasty. Peanuts are already amazing by themselves. They are naturally loaded with flavors and good fats and don’t need anything else to be turned into a delicious and creamy butter. Look for the ingredients list: the simplest the better.
- Use fresh spices. This soup can be a flavor bomb if using the right spices. Always check the expiration date of your spices. Store your spices in airtight glass containers in a dry and dark place, and make sure there is no humidity inside.
- Choose a good vegetable broth. As broth is the main liquid ingredient in this recipe, choosing a good quality one can make a huge difference. You can either make your own vegetable broth or simply use a good store bought one. Always check the ingredients list to make sure it’s natural, vegan and not too salty.
- Don’t forget the garnishes! The perfect smoothness of this sweet potato soup asks for crunchy toppings to bring texture and more flavor. Choose crispy elements, like roasted peanuts, seeds, bread crumbs, fresh herbs or even some pickles.
Taste, taste, taste
When I am asked what is the secret for a tasty and balanced meal, my first answer is always: taste! Don’t hesitate to taste each of your preparations as you cook, as many times as necessary. This is the only way to know if they are well cooked, seasoned and balanced. It doesn’t take much to bring a dish from something just good to epic! Sometimes, a little pinch of spices, a teaspoon of maple syrup or a dash of lemon juice can make a huge difference.
For this sweet potato and peanut soup, as for all the others recipes, I invite you to taste the preparation and adjust the seasoning to your taste. We all have different preferences regarding flavors, and this is especially true for spices. I personally LOVE strong spices, chili, ginger, and always add more on ground black pepper on top of my meals or a spoon of harissa.
If you’re not a big lover of spicy food, my suggestion to perfectly season your sweet potato soup is to start with a little spices. Then taste and add more if necessary. But if you like it very spicy, don’t hesitate to add more ginger and chili, or even to sprinkle a pinch of chili flakes on top of your soup.
Looking for more delicious and easy plant-based meals? Check out my new ebook and discover 16 exclusive recipes.
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
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Creamy Sweet Potato and Peanut Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Soup
- Method: Stove top
- Cuisine: African, American
- Diet: Vegan
Description
This creamy sweet potato and peanut soup is loaded with spices, coconut milk and peanut butter for a perfect smooth texture and delicious nutty flavor. Ideal for a warming and nourishing diner ready in 30 minutes.
Ingredients
- 500 g sweet potatoes (about 3 medium sweet potatoes)
- 1/2 yellow onion
- 1 garlic clove
- 1 tbsp coconut oil
- 1 tsp minced fresh ginger (or 1 tsp ginger powder)
- 1 tsp turmeric powder
- 1/8 tsp of chili powder (or more to taste)
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp soy sauce
- 2 tbsp peanut butter
- Salt and pepper to taste
Instructions
- Peel and cut the sweet potatoes into small cubes. Peel and chop the onion and garlic.
- Heat the coconut oil in a saucepan over medium heat. Add the onion and garlic and cook for 2 minutes, stirring regularly, until slightly browned. Add ginger, turmeric and chili, stir and cook for another 1 minute to infuse the flavors. Then add the cubed sweet potato and sauté on medium heat for 2 minutes.
- Next, add the broth, coconut milk, soy sauce, salt and pepper. Bring to a boil, then reduce heat to low and let simmer for about 12-15 minutes or until the sweet potato is soft.
- Pour the preparation with all the remaining liquid in a blender and add the peanut butter. Blend on high speed until perfectly smooth and creamy. If the soup is too thick, add a little warm water and blend until you get the desired consistency.
- Serve the sweet potato soup warm, garnished with roasted peanuts, sesame seeds, chopped coriander or any of your favorite toppings.
Notes
- This sweet potato soup will keep for up to 3 days in an airtight container in the refrigerator. Reheat with a little water in a small saucepan over medium heat or microwave for a few minutes before serving.
- I recommend to use natural, unsweetened and unsalted peanut butter. If you don’t like peanut or if you’re peanut allergic, you can replace peanut butter with almond or cashew butter.
Recette version française
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Velouté patate douce coco et cacahuète
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 portions 1x
- Category: Soupes
- Method: Cuisson sur plaque
- Cuisine: Amérique, Afrique
- Diet: Vegan
Description
Ce velouté de patate douce ultra onctueux est un bel équilibre entre la puissance des épices, la gourmandise de la cacahuète et la douceur du lait de coco. Réconfortant et nourrissant, il est parfait pour un dinner prêt en moins de 30 minutes!
Ingredients
- 500 g de patate douce (environ 3 patates douces de taille moyenne)
- 1/2 d’oignon jaune
- 1 gousse d’ail
- 1 c. à s. d’huile de coco
- 1 c. à c. de gingembre frais râpé (ou 1 c. à c. de gingembre en poudre)
- 1 c. à c. de curcuma en poudre
- 1 pincée de piment concassé
- 500 ml de bouillon de légumes
- 250 ml de lait de coco
- 2 c. à s. de sauce soja salée
- 2 c. à s. de beurre de cacahuète
- Sel et poivre
Instructions
- Peler et découper la patate douce en petits cubes. Éplucher et émincer l’oignon et l’ail.
- Faire fondre l’huile de coco dans une casserole à feu moyen. Ajouter l’oignon et l’ail et faire revenir pendant 2 minutes en remuant de temps en temps afin de les colorer. Ajouter le gingembre, le curcuma et le piment, et cuire pendant 1 minute ur infuser les arômes. Puis ajouter les cubes de patate douce et faire sauter pendant 2 minutes à feu moyen.
- Verser le bouillon, le lait de coco, la sauce soja, saler et poivrer. Porter le tout à ébullition, puis réduire à feu doux et laisser mijoter pendant 12 à 15 minutes, jusqu’à ce que la patate douce soit bien tendre.
- Verser la préparation dans un blender et ajouter le beurre de cacahuète. Mixer à pleine puissance jusqu’à obtenir un velouté lisse et onctueux. Si il est trop épais, ajouter un peu de bouillon chaud pour le fluidifier et mixer jusqu’à obtenir la consistance désirée.
- Déguster chaud décoré de cacahuètes torréfiées, de graines de sésame, de coriandre fraiche ou de la garniture de votre choix.
Notes
- Ce velouté de patate douce se conserve jusqu’à 3 jours dans un récipient hermétique au réfrigérateur. Avant de déguster, ajouter un peu d’eau pour le fluidifier et réchauffer quelques minutes dans une casserole à feu moyen ou au micro-ondes.
- Utilisez de préférence du beurre de cacahuète nature, non sucré et non salé. Si vous n’aimez pas la cacahuète ou êtes allergique, remplacez le beurre de cacahuète par du beurre d’amande ou de noix de cajou.
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