This creamy Sweet Potato Peanut Soup is a comforting, nutrient-packed meal perfect for any day of the week.
Rich in fiber, plant-based protein, and healthy fats from peanuts and coconut milk, it supports satiety and heart health.
Quick to prep, easy to make, and naturally flavorful, it’s ideal for weeknight dinners, meal prep, or a cozy bowl on chilly days.
Sweet Potato Peanut Soup
Equipment
- 6-quart Slow Cooker or Large Pot/Dutch Oven
- Cutting board
- Chef’s knife
- Immersion Blender or Countertop Blender
- Measuring Cups & Spoons
Ingredients
Soup Base:
- 6 cups peeled and chopped sweet potatoes
- 1 small yellow onion chopped
- 2 cloves garlic minced or finely grated
- 2 15-ounce cans fire-roasted diced tomatoes, drained
- 1 cup full-fat coconut milk
- 2 cups chicken or vegetable stock
- 1 teaspoon kosher salt
To Add at the End:
- ½ cup creamy unsweetened peanut butter
- ½ teaspoon kosher salt
- 2 cups loosely packed baby spinach
- 2 tablespoons lime juice
Optional Toppings:
- Chopped cilantro
- Chopped green onions
- Roasted peanuts
- Hot sauce
Instructions
- Prepare the Vegetables: Start by peeling and chopping the sweet potatoes into evenly sized cubes, about 1-inch pieces. This ensures they cook evenly and blend smoothly later. Peel and finely chop the yellow onion, then peel and mince the garlic cloves or grate them for a stronger flavor. Keeping all ingredients ready beforehand makes the cooking process seamless.
- Combine Soup Ingredients: Place the chopped sweet potatoes, diced tomatoes (with liquid drained), chopped onion, and garlic into a 6-quart slow cooker. Pour in the coconut milk and your choice of stock (chicken or vegetable).Sprinkle in 1 teaspoon of kosher salt to season the base. Gently stir all the ingredients together so the flavors start mingling even before cooking begins.
- Cook the Soup: Cover the slow cooker with its lid and set it to high for 4-5 hours or low for 6-7 hours, depending on your schedule. Avoid lifting the lid during cooking, as this releases heat and prolongs the process. The sweet potatoes are ready when they are soft enough to mash with a fork but still hold their shape.
- Prepare the Soup Base: If you prefer the stovetop, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté for about 5 minutes, stirring frequently, until the onions become translucent and aromatic. Then, add the sweet potatoes, drained diced tomatoes, coconut milk, and stock. Stir to combine evenly.
- Simmer the Soup: Cover the pot, bring it to a gentle boil, and then reduce the heat to a simmer. Cook for approximately 30-35 minutes, stirring occasionally, until the sweet potatoes are tender and easily pierced with a fork. The gentle simmer allows the flavors to fully develop while preventing the soup from sticking to the bottom of the pot.
- Incorporate the Peanut Butter: Once the sweet potatoes are tender, add ½ cup of creamy unsweetened peanut butter to the soup. Stir continuously until the peanut butter fully melts into the broth, creating a rich, velvety texture. The peanuts add subtle sweetness, healthy fats, and protein, transforming the soup into a hearty, filling meal.
- Blend the Soup for Creaminess: For a smooth, creamy texture, use an immersion blender to blend the soup for 10-20 seconds, keeping some chunks of vegetables for texture. Alternatively, carefully scoop 2-3 cups of the soup into a countertop blender. Blend on high until smooth, then return the mixture to the pot and stir to combine. This step adds natural creaminess without heavy cream, while retaining some of the sweet potato’s bite.
- Add Greens and Brighten with Lime: Add 2 cups of loosely packed baby spinach to the hot soup. Stir until the leaves wilt and become vibrant green. Then, squeeze in 2 tablespoons of fresh lime juice, which brightens the flavors and balances the richness of the peanut butter and coconut milk. Taste the soup and adjust with extra salt or lime juice if desired.
- Serve with Optional Toppings: For added texture, flavor, and color, serve the soup with optional toppings such as chopped fresh cilantro, chopped green onions, roasted peanuts, or a dash of hot sauce. These toppings elevate the dish, adding freshness, crunch, and a subtle kick.
- Storage and Meal Prep Tips: Allow the soup to cool slightly before storing. Transfer leftovers to airtight containers and refrigerate for up to 4 days. The flavors deepen as it sits, making it perfect for meal prep. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if needed to loosen the consistency.
Notes
- For a vegan or vegetarian version, always use vegetable stock instead of chicken stock.
- Adjust the thickness of the soup by adding extra stock or water if desired.
- Blending the soup for a few seconds gives a creamy texture while leaving some vegetable chunks for more bite.
- Lime juice can be added gradually to suit your preferred level of brightness.
- Optional toppings like roasted peanuts or cilantro enhance texture, flavor, and presentation.
- Fire-roasted tomatoes add a smoky depth, but regular diced tomatoes work if unavailable.
- This soup freezes well—see storage tips for best results.
Chef’s Secrets For Perfect Soup
To achieve a truly flavorful Sweet Potato Peanut Soup, layer flavors carefully.
Begin by sautéing onions and garlic until they release their natural sweetness; this forms the flavor foundation.
Using fire-roasted tomatoes instead of plain ones adds a subtle smokiness that complements the earthy sweetness of the sweet potatoes.
When blending, pulse the soup in short bursts to maintain texture while creating creaminess.
Finally, adding lime juice at the very end brightens and balances the richness of coconut milk and peanut butter, transforming the soup from ordinary to extraordinary.
Serving Suggestions For Cozy Meals
This soup pairs beautifully with a variety of accompaniments.
Serve it with warm, crusty bread or naan for dipping. A side of steamed brown rice or quinoa turns it into a complete, satisfying meal.
For extra freshness, garnish with chopped cilantro, green onions, or roasted peanuts.
If you like a spicy kick, drizzle a little hot sauce or sprinkle smoked paprika on top.
The combination of creamy, nutty, and bright flavors makes it perfect for lunch, dinner, or even a hearty starter for a dinner party.
Storage Tips To Keep Soup Fresh
Sweet Potato Peanut Soup keeps well in both the refrigerator and freezer.
Store cooled soup in airtight containers for up to 4 days in the fridge.
When freezing, portion the soup into single-serving containers for convenient grab-and-go meals; it will last for up to 3 months.
Reheat gently on the stovetop over low heat, adding a splash of stock or water to adjust consistency.
Avoid overheating, as it can alter the peanut butter’s texture.
Always stir well before serving to reincorporate any separated ingredients.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! The flavors develop even more when the soup sits for a few hours or overnight. Prepare it in advance and simply reheat before serving for a quick, satisfying meal.
2. Can I use crunchy peanut butter instead of creamy?
Yes, but it will slightly change the texture. Crunchy peanut butter will leave small peanut pieces in the soup, which some people enjoy for extra texture.
3. Can I use frozen sweet potatoes?
Frozen sweet potatoes work well and save prep time. Just make sure to thaw them slightly or increase cooking time to ensure they become tender and blend smoothly.
4. Is this soup spicy?
The base recipe is mild, making it suitable for all ages. You can easily add heat with hot sauce, cayenne pepper, or chili flakes according to your taste preferences.
5. Can I substitute coconut milk?
Yes, you can use almond milk or oat milk for a lighter version, though it will slightly alter the richness and creaminess. Full-fat coconut milk is recommended for the most indulgent, velvety texture.
