Peanut Sweet Potato Soup
Creamy, nutty, and bursting with vibrant flavors, this Peanut Sweet Potato Soup is the perfect harmony of comfort and nutrition. Made with velvety sweet potatoes, rich peanut butter, and a touch of coconut milk, this hearty soup is both savory and lightly sweet with a delightful hint of spice from ginger, cumin, and cayenne pepper. A squeeze of lime juice brightens every spoonful, while optional garnishes of fresh cilantro and roasted peanuts add a fresh, crunchy finish. Ready in just 45 minutes, this one-pot recipe is perfect for a busy weeknight or when you're craving something warm and nourishing. Suitable for vegetarians and packed with wholesome ingredients, this soup pairs perfectly with crusty bread or on its own as a satisfying main course.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 medium, peeled and diced sweet potatoes
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup creamy peanut butter
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 2 tablespoons, chopped (optional, for garnish) roasted peanuts
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger, and cook for another minute, stirring frequently to avoid burning.
Stir in the diced sweet potatoes and cook for 2 minutes to coat them in the aromatics.
Pour in the vegetable broth and canned diced tomatoes (with their juices). Stir well and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the sweet potatoes are fork-tender.
Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until smooth and creamy.
Return the blended soup to the pot and stir in the peanut butter, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Simmer for another 5 minutes, stirring occasionally.
Stir in the coconut milk and lime juice. Cook for 2 more minutes to heat through.
Taste and adjust seasoning if needed. Add more salt, pepper, or lime juice depending on preference.
Ladle the soup into bowls and garnish with chopped fresh cilantro and roasted peanuts, if desired. Serve warm.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6350 mg | 276% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 83.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4715 mg | 100% | |
*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.
