Sweet Potato Peanut Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated (or 1 teaspoon ground)
05 -
1 teaspoon ground cumin
06 -
1/2 teaspoon smoked paprika
07 -
1/4 teaspoon cayenne pepper (optional for heat)
→ Main Ingredients
08 -
3 medium sweet potatoes, peeled and diced
09 -
1 can (14.5 oz) diced tomatoes (with juices)
10 -
4 cups vegetable broth
11 -
1/2 cup natural peanut butter (creamy or crunchy)
→ Optional Additions
12 -
2 cups chopped kale or spinach
13 -
Juice of 1/2 lime
→ Garnishes
14 -
Chopped roasted peanuts
15 -
Fresh cilantro
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until soft. Stir in garlic, ginger, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
02 -
Add diced sweet potatoes, canned tomatoes with juices, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes or until sweet potatoes are very tender.
03 -
Remove the pot from heat. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches). Stir in peanut butter until fully incorporated. Adjust the consistency with additional broth if needed.
04 -
Stir in chopped kale or spinach, allowing it to wilt. Add the lime juice, and season with salt and black pepper to taste.
05 -
Ladle the soup into bowls and top with chopped peanuts, fresh cilantro, and an optional swirl of peanut butter before serving.
# Notes:
01 -
Add chickpeas or shredded chicken for extra protein.
02 -
For more spice, stir in a dash of hot sauce.
03 -
Stores well in the fridge for up to 5 days or freeze for up to 2 months.