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Sweet potato peanut soup recipe

Sweet potato peanut soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Sweet potato soup

A thick, creamy and filling vegetarian soup made with sweet potatoes, tomatoes, peanuts and loads of spices. It's a beautiful colour and tastes delicious topped with fresh coriander and a few chopped peanuts.

225 people made this

IngredientsServes: 6

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh root ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 3 medium tomatoes, chopped
  • 2 large sweet potatoes, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 litre water
  • 1 teaspoon salt
  • 40g chopped, unsalted peanuts
  • 1 pinch cayenne pepper
  • 2 tablespoons creamy peanut butter
  • Freshly chopped coriander

MethodPrep:20min ›Cook:55min ›Ready in:1hr15min

  1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves. Stir in the tomatoes, sweet potatoes, and carrot; continue to cook and stir about 5 minutes.
  2. Pour water into the saucepan, and season the mixture with salt. Bring to the boil, reduce heat and simmer for 30 minutes.
  3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter and cook until heated through. Serve warm topped with fresh coriander.

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Reviews & ratingsAverage global rating:(228)

Reviews in English (170)

got the whole family licking their fingers-04 Sep 2011


I loved this. I used 1 15oz can of diced tomatoes, and 1 24oz can (I think) of canned sweet potatoes instead of the fresh versions, just to speed things up. The only problem I had was finding a saucepan big enough to fit all the ingredients in! I ended up only adding half of the "water" (I used veggie broth instead) at first and not adding the other half until the end when the peanut butter was added. I used crunchy peanut butter rather than peanut butter + peanuts. Cilantro on top was great! I pureed about half of the soup and left the other half chunky. I served it over brown rice in a bowl. A great meal!-23 Apr 2006


This soup is very good. It has such a unique combination of flavors. I love peanut butter so I doubled the amount called for and it turned out great. The leftovers actually tasted better the next day so I think next time I'll make it ahead of time, since it is fairly time consuming to make.-20 Jan 2003

Sweet Potato Peanut Soup

I started working on my post-partum freezer when I was about 38 weeks pregnant. I’d like to say that by that point, the hospital bag was packed, the nursery was put together, the clothes were all neatly hanging with month-by-month dividers, but that just wasn’t the case. Our minds were frantic and our preparations mirrored that - half finished projects cluttered our small apartment. We were not ready for our new roommate.

Perhaps as a direct result, I turned to the one thing that brought confidence and comfort: cooking. After a $300 run to Costco, I got to work. Three days and dozens of kitchen cleans later, my freezer was packed. Ginger fried rice. Chicken congee. Pasta bakes. So many soups. I knew the one thing I could do to take care of myself in the present was to take care of my future self.

This peanut and sweet potato soup was cherished in those early months. Hearty, comforting, nutritionally dense, and smooth enough to sip one handed out of a coffee mug while feeding my son with the other. I hope you find as much comfort in it as I did.

Sweet Potato Peanut Soup

This simple soup requires more patience than effort. Lighten your prep load by simply rough chopping all of the vegetables - they are all going to get blended up anyway so no need for perfection. If you don’t have the Ethiopian berbere spice or the Indian garam masala on hand, choose your favorite combination of warming spices: smoked paprika, cumin, coriander, chili powder, and/or a touch of cinnamon or allspice will complement the flavors of peanut, tomato and coconut. You could also sub the peanuts for 1/2 cup natural peanut butter.

Serves: 4-6
Prep time: 15 minutes
Cook time: 50 minutes

1 tablespoon coconut oil or butter
1 yellow onion, sliced into thin half moons
2 stalks celery, rough chopped
1 large carrot, rough chopped
1 inch fresh ginger, minced
2 cloves garlic, minced
2 teaspoons berbere or garam masala
2 medium sized sweet potatoes, rough chopped
3/4 cups roasted unsalted peanuts
1 14-oz can whole fat coconut milk
1 14-oz can fire roasted tomatoes
3 cups vegetable broth
Salt to taste

To Garnish (optional):
Coconut cream

Melt the coconut oil over medium-high heat in a medium sized stockpot. Add onion, celery and carrot with a good pinch of salt and cook, stirring frequently, 5-7 minutes. Add ginger and garlic and stir 1 minute more. Add berbere and stir 30 seconds more until fragrant, stirring frequently so that the spice doesn’t burn. Finally, add sweet potato, peanuts, coconut milk, tomatoes, and vegetable broth and increase heat to high. When it boils, turn the heat down to low, cover, and simmer until all vegetables are tender, about 40 minutes. Using an immersion or standing blender, puree the soup until smooth. Taste for salt and adjust accordingly. Sprinkle on any optional garnishes, serve, and enjoy.

Sweet Potato And Peanut Soup

This Sweet Potato, Lime, & Peanut Soup was adapted from Anna Jones’ newest cookbook, A Modern Way to Cook. This subtly sweet soup is sure to warm you on a cool fall evening and pairs beautifully with a fresh baguette.

It’s fall! Which also means it’s cookbook season! Woot woot! I’m also starting to feel like I got my photography groove back. I love shooting dark and moody photos and am so glad to be done with the bright and airy summer vibes (for now, at least). Now if only the temperature would dip below 80 degrees during the day, here in the Midwest, so it would start feeling like fall…

I’m sharing with you another cookbook recipe today from Anna Jones’ new cookbook, A Modern Way To Cook. As you probably remember, I shared a recipe from her first book a few springs back and raved about how it was one of my favorite books of the year. A Modern Way to Cook is along the same lines as her first book with a ton of simple and nourishing vegetarian recipes. Some of the recipes are a little vague but, as a seasoned cook, I appreciate the casual vibe of them and take it as an open invitation to create my own versions of her recipes. I’ve already book marked a ton of quick dinners (you can see the book marks peeping out in the photo at the bottom of this post) which I’m excited to have on busy work nights.

This soup is mash-up of her Sweet Potato Peanut Stew and her Coconut Corn Chowder. I really wanted that smokey coconut topping in my life so I figured it couldn’t hurt to put it on a fall soup. And guess what? It didn’t disappoint. Subtly sweet and smokey, this soup is just what I needed to welcome in the cooling fall evenings.

How to make Sweet Potato, Celery & Peanut Soup Recipe

To begin making the Sweet Potato, Celery & Peanut Soup Recipe, make sure to have the ingredients ready and the sweet potato boiled as well.

In a heavy bottomed pan heat a teaspoon of olive oil over medium heat. Add the celery, leeks, garlic, ginger and stir-fry for a few minutes until you notice the leeks and celery have softened a little bit. Add the hot vegetable stock, stir to combine and let the soup simmer over medium heat for few minutes or till the liquid is reduced to half.

The next step is to blend all the ingredients in a blender until you get a smooth puree of the Sweet Potato Soup.

Once blended, transfer the soup to a saucepan. When you are ready to serve the soup, give the soup a brisk boil. Add the peanut butter, honey, cinnamon powder, salt and pepper to the soup. Check the salt and pepper and adjust to suit your taste.

Serve the Sweet Potato, Celery & Peanut Soup topped with some fresh cream and herbs for a wholesome weeknight dinner along with toasted Herb Mushroom Bruschetta

Sweet potato peanut soup recipe - Recipes

1 handful of unsalted roasted peanuts

Fill and boil a kettle of water and get all your ingredients and equipment together. Put a large pan over low heat.

Trim and wash the leeks and finely shred them. Add a dollop of coconut oil to the pan and, once it has melted, throw in the leeks. Cook over high heat for 3 to 4 minutes, stirring from time to time, until soft.

While the leeks are cooking, peel the sweet potatoes and chop into rough 1/2-inch dice. Peel and grate the ginger. Once the leeks are cooked, add the sweet potatoes and ginger with 6 cups of hot water from the kettle and the stock powder, then bring to a boil and simmer for 10 minutes, until the potatoes are cooked. Top up with more hot water if needed.

Meanwhile, for the topping, put a frying pan over high heat. Peel and finely slice the shallot and peel and grate the second piece of ginger. Put a dollop of coconut oil into the hot pan, then add the shallot and ginger and fry until really crisp. Drain on paper towels. Coarsely chop the peanuts and put them into a bowl. Grate over the zest of one of the limes.

Once you can mash the sweet potatoes against the side of the pan, the soup is ready. Purée in the pan using a handheld blender until you get a nice smooth consistency. Add the soy sauce, maple syrup, peanut butter, and the juice of the zested lime and blend again to mix. Taste and adjust as needed, adding more lime, soy, and maple until it tastes great you can add a little sea salt here too, if you like. You are aiming for a deeply flavored soup that balances the sweetness from the potatoes with the earthy peanut butter, and there should be a good back note of ginger and lime too.

Ladle into bowls, top with the crispy shallots and peanuts, and serve with the second lime, cut into wedges, for squeezing over.

Spicy Sweet Potato Peanut Soup

A touch of peanut butter gives this sweet and spicy soup a creamy texture without any actual cream &ndash keeping it vegan and heart-healthy.

This easy sweet potato soup is perfect for the cold weather. It whips up in minutes and is packed with a nutty flavor and little spice too!

Sweet potatoes are having a moment. There are stuffed sweet potatoes, air fryer ones, and even sweet potato mac and cheese now. I love them in almost any recipe but there&rsquos something about the sweet potato and peanut butter combination that&rsquos just perfectly balanced and delicious.

Are sweet potatoes healthy?

Yes. When it comes to nutrition, these dirt dwellers earn superfood status.

  • One medium sweet potato is a good source of vitamin C and an excellent source of beta-carotene to support eye health.
  • Sweet potatoes are also a great source of fiber &ndash making them perfect for weight management and a naturally sweet choice for people with diabetes.
  • And if that&rsquos not enough, sweet potatoes are a good source of potassium, which helps with blood pressure control.

In the kitchen, sweet potatoes are versatile and forgiving. Enjoy them sweet or savory. Plain or all dressed up.

They can be boiled, baked, roasted, tossed into a hash, pureed and added to muffins, breads or veggie burgers, stewed and blended into a soup&hellip the options are endless. You&rsquore limited only by your imagination.

TRY THIS: During the cooler months &ndash when sweet potatoes are especially flavorful &ndash I roast a few at the beginning of the week to enjoy for breakfast with a little cinnamon or as a quick side dish or snack.

How to make sweet potato soup

Anytime you cook root vegetables, be sure to cut them into evenly sized pieces for even and quick cooking. I often roast sweet potatoes for a richer flavor. But to make this a one-pot recipe, the sweet potatoes are cubed.

Heat a tablespoon of neutral-tasting oil like avocado, peanut or olive oil to a large stockpot over medium-high heat. Sauté the shallots taking care not to burn them. Add the garlic and chile powder . Cook until the spices are well incorporated and fragrant. Don&rsquot let the shallots and garlic burn.

Add the peeled and cubed sweet potatoes, broth and water. Cook about 20 minutes &ndash until the potatoes are soft enough to mash with a spoon.

Remove the pot from the heat. Stir in the room temperature peanut butter. Using a hand blender on high, blend the soup right there in the pot until smooth and creamy.

Don&rsquot you just love a one-pot dish?

Sweet potatoes and peanut butter?

Yep. You read that right. This flavor combination is a classic one in African cuisine. While most of those cuisines don&rsquot eat peanut butter the way we do in the United States, they do use ground peanut paste regularly in sauces and stews.

In fact, this soup was inspired by my encounter with African Groundnut Stew, which combines sweet potatoes, tomatoes, peanuts and often chicken. I had it first back in 1999 but it&rsquos stuck with me as a unique and superb stew. This recipe is far simpler and perfect for a light weeknight meal.

What&rsquos the best chili pepper to use?

I used ancho chile powder for sweet, smoky depth of flavor. I&rsquom a wimp when it comes to spicy food so mild ancho peppers work great. And the amount I used in this recipe doesn&rsquot make for a particularly hot soup.

Feel free to add your favorite pepper &ndash chipotle would be especially delicious or you can add a few dashes of hot sauce for heat. For a little extra heat and color, drizzle on a little of your favorite hot sauce, sriracha or chili sauce as I did above.

This recipe uses shallots because I had some leftover. But a medium sweet onion would work too. This soup is quite forgiving.

As you can see, I&rsquom no stranger to sweet potatoes. I&rsquom always searching for new ways to enjoy this tuber and would love to hear what you do with sweet potatoes.

African Sweet Potato & Peanut Soup


  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • Sea salt
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 teaspoons finely grated fresh ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 3 tablespoons smooth peanut butter
  • 6 cups Magic Mineral Broth (recipe below)
  • 2 pounds garnet yams (sweet potatoes), peeled and cut into ½-inch cubes
  • 1 tablespoon freshly squeeezed lime juice, plus more if needed
  • 1 small bunch fresh cilantro, chopped, for garnish
  • 1/2 cup chopped peanuts, for garnish

Magic Mineral Broth

  • 6 unpeeled carrots, cut into thirds
  • 2 unpeeled yellow onions, quartered
  • 1 leek, white and green parts, cut into thirds
  • 1 bunch celery, including the heart, cut into thirds
  • 4 unpeeled red potatoes, quartered
  • 2 unpeeled Japanese or regular sweet potatoes, quartered
  • 1 unpeeled garnet yam (sweet potato), quartered
  • 5 unpeeled cloves garlic, halved
  • 1/2 bunch fresh flat-leaf parsley
  • 1 (8-inch) strip kombu
  • 12 black peppercorns
  • 4 whole allspice or juniper berries
  • 2 bay leaves
  • 8 quarts cold, filtered water, plus more if needed
  • 1 teaspoon sea salt, plus more if needed



Heat the olive oil in a large soup pot over medium-high heat, then add the onion and a pinch of salt and sauté until translucent, about 6 minutes. Add the bell pepper, garlic, ginger, allspice, cinnamon, paprika, and cayenne and sauté for 1 minute more. Stir in the tomatoes with their juice and the peanut butter. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.

Stir in the sweet potatoes, 1/2 teaspoon sea salt, and the remaining 5 1/2 cups of broth. Bring to a boil, then decrease the heat to medium, cover, and simmer for 15 minutes, or until the sweet potatoes are tender.

Ladle 3 cups of the soup into a blender and process for 1 minute, or until velvety smooth. Stir the blended mixture back into the soup and cook over low heat just until heated through. Stir in the lime juice. Taste you may want to add a generous pinch of salt or a bit more lime juice. Serve garnished with the cilantro and peanuts, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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How To Make Freezer Meal Sweet Potato Stew

Get all your stuff prepped and pop it in a freezer container! Easy. (I leave out the peanut butter, peanuts, and kale and add them after I’ve cooked it.)

And now, we are hungry, so we take that container out of the freezer, cook it up in the Instant Pot, and polish it off with the peanut butter, peanuts, and kale to give it that creamy, hearty texture.

This soup is forgiving and versatile – one of my favorite kinds of soup. If you like it thicker (I DO!) increase the amount of peanut butter and decrease your water. If you like it more soup-y, be generous with your liquids and enjoy your slurpy-delicious creation.

More spicy, less spicy, creamy or chunky texture… so many options here.

Did I mention that this is a FREEZER MEAL that is ready to go on a whim and also conveniently happens to be vegan? Yes. Love this one.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.