Go Back
+ servings
sweet potato soup in a grey bowl with blue napkin
Print

Spicy Sweet Potato Peanut Soup

A touch of peanut butter gives this sweet and spicy soup a creamy texture without any actual cream – keeping it vegan and heart-healthy. 
Course Appetizer, Soup
Cuisine African, American
Keyword healthy soup recipes, sweet potato soup, West African food
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 167kcal

Ingredients

  • 1 tbsp avocado or peanut oil
  • 2 large shallots, chopped
  • 2 garlic cloves, chopped
  • 2 tsp ancho chile powder
  • 2 lbs. sweet potatoes peeled and cubed (about 3 medium sweet potatoes)
  • 6 cups vegetable broth
  • 2 tbsp natural smooth peanut butter (no sugar added)
  • 2 tbsp chopped, lightly salted peanuts
  • Salt and pepper to taste

Instructions

  • Heat oil in a large soup or stockpot over medium-high heat. Add the shallots. Saute. Add the garlic, chili powder and salt and pepper to taste. Cook until the spices are incorporated.
  • Add the sweet potatoes and broth. Bring to a boil. Cover and reduce heat to medium (a rapid simmer). Cook about 20 minutes - until the potatoes are soft enough to mash with a spoon. Remove the pot from the heat.
  • Add the room temperature peanut butter. Using a stick or immersion blender on high, blend the soup in the pot until smooth and creamy. Add water or broth (up to 1/4 cup at a time) to thin the soup if needed.
    Ladle the soup into bowls. Top with roasted, lightly salted peanuts. Enjoy!

Notes

Tips for success:
  • Cut the sweet potatoes into evenly sized pieces for even and quick cooking. 
  • This recipe uses shallots but a medium sweet onion would work too. 
  • Peanut, avocado, or any other neutral tasting oil works great. If you happen to have roasted peanut oil, that woud add a nice nutty flavor.
  • Go with unsweetened peanut butter. The brand doesn't much matter, look for an ingredient list of simply peanuts or peanuts and salt.
  • Choose a good broth. It will make a big difference in this soup. Homemade vegetable broth is best but a good store bought one is perfectly fine. Just adjust the salt you add at the end according to the flavor you get from the broth.

Nutrition

Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 795mg | Potassium: 457mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16611IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg