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.
- 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
- 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.
- 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.
Keywords: Soup, diner, appetizer, healthy soup, sweet potato soup, sweet potato peanut soup