Paleo Creamy Peanut Soup
Discover the rich, velvety charm of Paleo Creamy Peanut Soup—a wholesome and allergy-friendly twist on the classic peanut soup. Perfect for those embracing a paleo lifestyle, this recipe swaps traditional peanut butter for roasted unsalted sunflower seed butter, blending it seamlessly with creamy full-fat coconut milk for an indulgent texture. Sweet potato adds natural sweetness, while bold spices like paprika, cayenne, and fresh ginger create a warming depth of flavor. With a quick 15-minute prep time and only 30 minutes of cooking, this nutrient-packed soup is ideal for busy weeknight dinners or cozy gatherings. Finished with zesty lime juice and fresh cilantro, it’s a vibrant, dairy-free, gluten-free dish that delivers pure comfort in every spoonful. Don’t miss out on this innovative take on creamy soup perfection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup roasted unsalted sunflower seed butter
- 1 can (about 13.5 oz) canned full-fat coconut milk
- 3 cups chicken or vegetable broth
- 1 large sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the diced sweet potato to the pot and toss with the onions, garlic, and ginger for another 3 minutes.
Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the sweet potato is tender.
Use an immersion blender or transfer the soup in batches to a blender, and blend until smooth.
Return the pureed soup to the pot over low heat, then stir in the sunflower seed butter and coconut milk until well incorporated.
Season with paprika, cayenne pepper, sea salt, and black pepper. Adjust seasoning according to taste.
Finally, stir in the lime juice.
Serve hot, garnished with fresh cilantro, and enjoy your creamy Paleo 'peanut' soup!
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.0 g | 309% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 33.0 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3511 mg | 75% | |
*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.
