Sweet Potato Peanut Soup
A creamy, hearty soup made with sweet potatoes, tomatoes, and peanut butter, this dish is fiber-rich, protein-packed, and easy to prepare. Perfect for vegetarians or anyone craving a warm, nourishing bowl.
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.
