Description
Hearty “spicy peanut soup with sweet potato” blends West African culinary traditions with comforting warmth. Creamy sweet potatoes and bold spices create a soul-satisfying meal that brings global flavors directly to your table.
Ingredients
Scale
- 1 ½ lbs sweet potatoes, peeled and cubed (about 3 medium)
- 4 cups (960 ml) vegetable broth
- 1 (14.5 oz / 411 g) can diced tomatoes (with juice)
- ½ cup (128 g) natural creamy peanut butter
- 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 tbsp olive oil
- 1 tbsp tomato paste
- 1 jalapeno, seeded and finely chopped (optional, for heat)
- 1 lime, juiced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper (or to taste)
- Salt and black pepper, to taste
Optional Toppings:
- Roasted peanuts, chopped
- Fresh cilantro
- Sliced green onions
- Cooked rice or quinoa (to serve)
Instructions
- Sauté Aromatics: Warm olive oil in a spacious soup pot over medium heat. Gently caramelize onions until translucent, then introduce minced garlic, grated ginger, and diced jalapeño, allowing their fragrances to bloom for one minute.
- Spice Integration: Sprinkle cumin, coriander, cinnamon, and cayenne into the aromatic base. Fold in diced sweet potatoes and red bell pepper, ensuring each morsel is thoroughly coated with the vibrant spice mixture.
- Liquid Foundation: Pour in diced tomatoes, vegetable broth, creamy peanut butter, and tomato paste. Whisk continuously until the peanut butter completely dissolves, creating a smooth, harmonious liquid.
- Simmering Stage: Elevate heat to trigger a gentle boil, then immediately reduce to a soft simmer. Allow the soup to bubble gently for 20-25 minutes, transforming sweet potatoes into tender, melt-in-your-mouth morsels.
- Verdant Finish: Incorporate chopped kale or spinach, letting the greens wilt and infuse their earthy essence. Brighten the soup with a splash of lime juice, then calibrate seasoning with salt and pepper.
- Presentation: Ladle the vibrant soup into serving bowls. Garnish with a sprinkle of chopped peanuts, fresh cilantro, and thinly sliced green onions. Optional: Accompany with a side of fluffy rice or quinoa.
Notes
- Adjust cayenne and jalapeño according to personal heat tolerance. Start with smaller amounts and gradually increase for controlled spiciness.
- Whisk peanut butter separately before adding to prevent clumping. Use smooth, natural peanut butter for best texture and authentic flavor.
- Cut sweet potatoes and bell peppers into uniform, small pieces to ensure even cooking and consistent tenderness throughout the soup.
- Add kale or spinach at the last moment to preserve nutrients, color, and prevent overcooking. Spinach wilts faster than kale, so adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: African
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg