Spicy Peanut Soup
Dive into a bowl of rich, velvety comfort with Spicy Peanut Soup—a bold and satisfying blend of creamy peanut butter, hearty sweet potatoes, and bright leafy greens. This plant-based recipe bursts with flavor from aromatic spices like cumin, smoked paprika, and cayenne, complemented by the zing of fresh lime juice. Perfectly balanced between savory and nutty, this soup is ideal for cold evenings or a cozy lunch, and it comes together in just 45 minutes. Garnished with crunchy crushed peanuts and fresh cilantro, it’s both a feast for the eyes and the palate. Packed with wholesome ingredients, this recipe is a must-try for anyone seeking a nutritious and flavorful meal. Keywords: Spicy Peanut Soup, vegan soup, creamy peanut butter, healthy dinner idea, comforting soup recipes, one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 cups tomatoes, diced (canned or fresh)
- 4 cups vegetable broth
- 0.5 cup natural creamy peanut butter
- 1 large sweet potato, peeled and diced
- 2 cups kale or spinach, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup crushed peanuts, for garnish
- 2 tablespoons cilantro, chopped, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and fresh ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, smoked paprika, and cayenne pepper. Stir to coat the aromatics and cook for another 30 seconds to release the spices' flavors.
Add the diced tomatoes and vegetable broth to the pot, stirring to combine.
Whisk in the peanut butter until it dissolves into the liquid.
Toss in the diced sweet potato and bring the soup to a gentle simmer.
Cover and cook for 20 minutes, or until the sweet potato is tender when pierced with a fork.
Stir in the chopped kale or spinach, allowing it to wilt for 2-3 minutes.
Season with salt and black pepper to taste.
Remove the pot from heat and stir in the lime juice for a bright finish.
Ladle the soup into bowls and garnish with crushed peanuts and chopped cilantro before serving.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5342 mg | 232% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 55.5 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1006 mg | 77% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5944 mg | 126% | |
*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.
