Spicy Peanut Sweet Potato Soup
Ingredients
- 2 tbsp olive oil
- ½ medium onion diced
- 1 small jalapeño minced (optional for heat)
- 2 cloves garlic minced
- 3 large sweet potatoes peeled and cut into 1-inch cubes
- 1 can 14 oz / 400 g fire-roasted tomatoes
- 1 can 14 oz / 400 ml light coconut milk
- 2 cups 480 ml water
- 1 tsp salt or to taste
- 1 tsp curry powder or turmeric
- ½ cup 75 g chopped peanuts, plus extra for garnish
- ¼ cup 60 g peanut butter
- 1 –2 cups 50–100 g kale, stems removed and chopped
- Optional garnish: fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeño, and sauté for 3–4 minutes until softened and fragrant.
- Add the sweet potatoes and cook for 3–5 minutes, stirring occasionally, to lightly brown them and develop flavor.
- Stir in the fire-roasted tomatoes, coconut milk, water, salt, curry powder or turmeric, and chopped peanuts. Bring to a simmer and cook until the sweet potatoes are fork-tender, about 15 minutes.
- Reduce heat slightly and stir in peanut butter and kale. Simmer for another 5 minutes until the soup is thick and creamy.
- Serve hot, topped with additional chopped peanuts and fresh cilantro if desired.
Notes
A creamy, warming vegan soup with West African-inspired flavors. Naturally gluten-free, refined sugar-free, and packed with protein and healthy fats from peanuts. Perfect for meal prep or a comforting weeknight dinner.