African Sweet Potato and Peanut Soup
Warm, comforting, and packed with bold, earthy flavors, this African Sweet Potato and Peanut Soup is the ultimate fusion of hearty ingredients and vibrant spices. Featuring creamy sweet potatoes, rich peanut butter, and a touch of heat from cayenne pepper, this soup strikes a perfect balance between sweet, savory, and spicy. Fresh ginger, garlic, and warming spices like cumin and paprika add depth, while kale and lime juice provide a pop of freshness. Finished with crunchy roasted peanuts for a delightful texture contrast, this nutritious plant-based dish comes together in under an hour, making it an ideal weeknight dinner. Perfect on its own or paired with crusty bread, this peanut stew-inspired recipe is a one-pot wonder the whole family will love.
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Recipe Information
Ingredients
- 2 medium (about 1.5 lbs) sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 14 oz can crushed tomatoes
- 0.5 cup natural peanut butter
- 2 cups, chopped kale
- 2 tablespoons lime juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped (for garnish) roasted peanuts
Instructions
Peel the sweet potatoes and cut them into 1-inch chunks. Set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute, until fragrant.
Add the cumin, paprika, and cayenne pepper, and stir to coat the onion mixture in the spices.
Pour in the vegetable broth and crushed tomatoes. Stir to combine.
Add the sweet potato chunks to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the sweet potatoes are fork-tender.
Once the sweet potatoes are cooked, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender and blend in batches, then return it to the pot.
Stir in the peanut butter until fully incorporated, followed by the chopped kale. Cook for an additional 5 minutes, or until the kale has wilted.
Add the lime juice, salt, and black pepper. Stir well and taste, adjusting the seasonings as necessary.
Ladle the soup into bowls and garnish with chopped roasted peanuts before serving.
Nutrition Facts
Calories |
2873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5922 mg | 257% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 73.7 g | 263% | |
| Total Sugars | 105.8 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 907 mg | 70% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4008 mg | 85% | |
*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.
