African Peanut Tomato Soup
Warm, hearty, and irresistibly rich, African Peanut Tomato Soup is a culinary adventure that brings bold flavors and wholesome comfort to your table. This vibrant soup combines creamy unsweetened peanut butter with tangy crushed tomatoes, aromatic spices like cumin and coriander, and the natural sweetness of tender sweet potatoes. Finished with nutrient-packed kale or spinach, this dish provides a satisfying balance of flavors and textures. Perfect for a quick weeknight dinner, it comes together in just 45 minutes and can easily be customized with a touch of heat from paprika. Garnished with freshly chopped cilantro and roasted peanuts, this vegan and gluten-free delight is as visually striking as it is delicious. Perfect for cozy nights, meal prepping, or impressing guests, African Peanut Tomato Soup is a must-try recipe for anyone seeking global-inspired flavors with a comforting twist.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil (or vegetable oil)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (optional for heat)
- 14 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 cup creamy peanut butter (unsweetened, natural)
- 1 medium sweet potato, peeled and cubed
- 2 cups kale or spinach, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons roasted peanuts, chopped (for garnish)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, and paprika (if using), stirring well to toast the spices for 1 minute.
Pour in the canned crushed tomatoes and vegetable broth, stirring to combine.
Reduce the heat to low and stir in the peanut butter until fully incorporated into the broth.
Add the cubed sweet potato, cover the pot, and simmer on low heat for 15-20 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture. (Alternatively, transfer half the soup to a blender and blend, then return it to the pot.)
Stir in the chopped kale or spinach and cook for another 2-3 minutes, until wilted.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with fresh cilantro and chopped roasted peanuts before serving.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5394 mg | 235% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 60.6 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1153 mg | 89% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6911 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
