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Creamy Sweet Potato and Peanut Soup

  • Author: Alice Pagès
  • 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.


Scale

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

  1. Peel and cut the sweet potatoes into small cubes. Peel and chop the onion and garlic.
  2. 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.
  3. 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.
  4. 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. 
  5. Serve the sweet potato soup warm, garnished with roasted peanuts, sesame seeds, chopped coriander or any of your favorite toppings. 

Notes

  1. 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.
  2. 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