Spicy African Yam Soup
Warm, bold, and irresistibly creamy, Spicy African Yam Soup is a flavorful fusion of traditional ingredients and aromatic spices. This hearty, vegan-friendly recipe combines tender yams, rich coconut milk, natural peanut butter, and a medley of seasonings like smoked paprika, cumin, and a touch of cayenne for a subtle kick. The soup’s velvety, blended texture is balanced with fragrant garlic, ginger, and the tangy hint of lime, making each bowl an explosion of taste and comfort. Easy to prepare in under an hour, this dish is perfect for meal prep or cozy weeknight dinners. Garnished with fresh cilantro and served with lime wedges, it’s a vibrant showcase of African-inspired cuisine that’s both nourishing and unforgettable.
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Recipe Information
Ingredients
- 4 cups yams (peeled and diced)
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons peanut butter (natural, unsweetened)
- 1 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the tomato paste, stirring well, and cook for 2 minutes to deepen its flavor.
Mix in the crushed tomatoes, vegetable broth, and diced yams. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the yams are tender.
Use an immersion blender to puree the soup until smooth, or carefully transfer it to a countertop blender in batches.
Return the soup to the pot if necessary, and stir in the coconut milk, peanut butter, chili flakes, smoked paprika, ground cumin, cayenne pepper (if using), salt, and black pepper.
Simmer for an additional 5 minutes, stirring occasionally to ensure the peanut butter is fully incorporated.
Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 15.2 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2825 mg | 60% | |
*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.
