Description

Sweet Potato Peanut Butter Soup is a comforting, creamy, and slightly spicy soup made with diced sweet potatoes, aromatic curry spices, chunky peanut butter, and coconut milk. This vibrant, vegan, gluten-free soup blends the rich flavors of curry and peanut butter with the natural sweetness of sweet potatoes, making it perfect for a nourishing meal any time of year.

Ingredients

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Soup Base

1 tablespoon neutral oil
1 small yellow or red onion, diced
2 garlic cloves, minced
1 tablespoon curry powder

Main Ingredients

2 large sweet potatoes, diced
2 cups vegetable broth
28 ounces whole tomatoes, drained and chopped
½ teaspoon cayenne pepper (optional)

Finishing Ingredients

½ cup chunky peanut butter
½ cup coconut milk

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Instructions

Sauté Aromatics: In a large pot over medium-high heat, warm the neutral oil. Add the diced onion and sauté for about 2 minutes until translucent and tender. Then add the minced garlic and curry powder, continuing to sauté for another 2 minutes to release the spices’ fragrance.
Cook Sweet Potatoes: Add the diced sweet potatoes to the pot and cook for an additional 2 minutes, allowing them to start softening and absorb the spices.
Add Liquids and Tomatoes: Pour in the drained chopped whole tomatoes and the vegetable broth. Sprinkle in the optional cayenne pepper for a spicy kick. Cover the pot, bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes until the sweet potatoes are tender.
Incorporate Peanut Butter and Coconut Milk: Stir in the chunky peanut butter and coconut milk thoroughly into the simmering soup. Cover again and let it simmer for an additional 30 minutes to meld all the flavors into a rich, creamy texture.

Notes

This soup is naturally gluten-free, dairy-free, vegan, and suitable for those seeking a comforting, nutrient-dense meal.
You can prepare this soup on the stovetop as described or use a slow cooker for a hands-off approach by combining all ingredients except peanut butter and coconut milk, cooking on low for 6 hours, then stirring in the peanut butter and coconut milk before serving.
Adjust the amount of cayenne pepper based on your preferred spice level or omit it for a milder version.
For a smoother consistency, blend the soup after cooking if desired.
This recipe yields approximately 4 generous servings.

Nutrition

Serving Size: 1 serving
Calories: 486 kcal
Sugar: 18 g
Sodium: 718 mg
Fat: 27 g
Saturated Fat: 9 g
Unsaturated Fat: 16 g
Trans Fat: 0.01 g
Carbohydrates: 55 g
Fiber: 10 g
Protein: 13 g
Cholesterol: 0 mg