Description
Hearty spicy peanut soup with sweet potato delivers a comforting fusion of West African and Asian flavors. Creamy sweet potatoes and rich peanut butter combine with warming spices for a nourishing meal you’ll crave.
Ingredients
Scale
- 1 ½ pounds (680 grams) sweet potatoes, peeled and cubed (about 3 medium)
- 2 cups chopped kale or spinach
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 jalapeno, seeded and finely chopped (optional, for heat)
- 4 cups vegetable broth
- 1 (14.5 oz/411 grams) can diced tomatoes (with juice)
- ½ cup natural creamy peanut butter
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper (or to taste)
- Salt and black pepper, to taste
- Juice of 1 lime
- Roasted peanuts, chopped (optional)
- Fresh cilantro (optional)
- Sliced green onions (optional)
- Cooked rice or quinoa (to serve, optional)
Instructions
- Aromatic Foundation: Heat olive oil in a large soup pot over medium flame, sautéing onions until translucent and softened, creating a sweet, fragrant base.
- Spice Activation: Add minced garlic, grated ginger, and chopped jalapeño, then incorporate cumin, coriander, cinnamon, and cayenne. Stir to develop a rich, warming flavor profile that infuses the entire dish.
- Vegetable Integration: Introduce diced sweet potatoes and bell peppers, coating them thoroughly in the spice mixture. Pour in diced tomatoes, vegetable broth, peanut butter, and tomato paste, whisking until the mixture becomes smooth and uniform.
- Simmering Transformation: Bring to a gentle boil, then reduce heat and simmer. Allow the soup to develop depth, softening sweet potatoes and melding flavors for approximately 20-25 minutes.
- Final Flourish: Fold in kale or spinach, letting the greens wilt into the liquid. Finish with a splash of lime juice, and season with salt and pepper to taste.
- Presentation: Ladle into warm bowls, garnishing with chopped peanuts, fresh cilantro, and green onion rings. Serve alongside rice or quinoa for a complete, nourishing meal.
Notes
- Optimize Spice Intensity: Adjust cayenne and jalapeño levels to match personal heat tolerance. Start with smaller quantities, then gradually increase for controlled spiciness without overwhelming the palate.
- Perfect Peanut Butter Incorporation: Whisk peanut butter gradually into warm liquid to prevent clumping. Use smooth or natural peanut butter for consistent texture and avoid separation during cooking.
- Maximize Sweet Potato Tenderness: Cut sweet potato cubes uniformly to ensure even cooking. Smaller, consistent pieces guarantee soft, melt-in-your-mouth texture throughout the soup.
- Enhance Nutritional Flexibility: Swap ingredients for dietary needs. Replace vegetable broth with coconut milk for creaminess, use tofu instead of peanut butter for protein, or add quinoa for gluten-free protein boost.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: African
Nutrition
- Serving Size: 7
- Calories: 280
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg