25-Minutes Sweet Potato And Peanut Soup To Try

Sunlight dances on golden sweet potato fields. Green canopies shelter plump peanuts below. Both ingredients, seemingly worlds apart, unite in a tantalizing dance of flavors in our Sweet Potato and Peanut Soup.

Each spoonful whispers stories of rich Earth and bountiful harvests. The creamy texture of peanuts complements the velvety sweetness of the tubers. A hint of spice, a touch of salt, and the warmth of this bowl transport you to cozy afternoons and heartfelt memories. 

What Is Sweet Potato And Peanut Soup? 

Sweet Potato and Peanut Soup is a hearty blend of roasted sweet potatoes and creamy peanuts, often enhanced with spices and herbs. Its velvety texture and rich flavor profile combine the natural sweetness of the tubers with the nutty depth of peanuts. 

Often enjoyed with a touch of spice, this soup offers both warmth and comfort. A popular choice in various cultures, it bridges the gap between sweet and savory, creating a culinary experience like no other.

Can You Vary Sweet Potato And Peanut Soup With Other Ingredients? 

Keto

• Sweet Potatoes: These are high in carbs, so replace them with a low-carb vegetable like cauliflower or zucchini.
• Peanut Butter: Opt for an almond or macadamia nut butter, ensuring no added sugars.

Paleo

• Peanut Butter: Peanuts aren’t considered Paleo, so use almond or cashew butter as a replacement.
• Vegetable Stock: Ensure it doesn’t contain any non-Paleo additives or make your own.

Gluten-Free

• Ensure that any store-bought ingredients, especially vegetable stock, are certified gluten-free. Some might contain additives or be processed in facilities with gluten products.

Whole30

• Peanut Butter: Replace with almond or cashew butter. Make sure any nut butter you choose doesn’t have added sugars or non-compliant oils.
• Vegetable Stock: Should be free from sugar, soy, and MSG. Best to make homemade or find a compliant brand.

Vegetarian and Vegan

• The basic recipe for Sweet Potato and Peanut Soup is naturally vegetarian and vegan. Ensure the vegetable stock used is free from any animal products.

Recipe Directions 

• In a large soup pot, heat olive oil for 2 minutes.
• Sauté onion with salt for 3-5 minutes.
• Incorporate bell pepper, garlic, ginger, allspice, cinnamon, paprika, and cayenne, sautéing for another 3-5 minutes.
• Mix in the canned tomatoes and peanut butter until well combined.
• Add vegetable stock and sweet potatoes, bringing the mixture to a boil.
• Reduce heat, simmering for 15-20 minutes until sweet potatoes soften.
• Blend half the soup and reintegrate it into the pot.
• Upon serving, drizzle with lime juice and garnish with cilantro and peanuts.

Variations, Add-Ons, And Toppings 

Variations

• Protein-Enhanced: Add lentils, chickpeas, or diced tofu for a protein boost.
• Creamier Version: Stir in some coconut milk or almond milk for a richer texture and flavor.
• Greens-Infused: Add chopped kale, spinach, or collard greens during the last 10 minutes of simmering.

Add-Ons

• Grains: Stir in cooked quinoa, barley, or wild rice for a heartier soup.
• Legumes: Incorporate beans such as black beans or kidney beans.
• Vegetables: Enhance with additional veggies like corn, peas, carrots, or celery.
• Herbs: Infuse with fresh herbs like rosemary, thyme, or lemongrass while simmering.

Toppings

• Crunch: Add roasted pumpkin seeds, croutons, or crushed tortilla chips.
• Creams: Dollop with Greek yogurt, sour cream, or a vegan alternative for a tangy contrast.
• Fresh Veggies: Sprinkle with diced avocado, cherry tomatoes, or radishes for a refreshing bite.

Can I Make Sweet Potato And Peanut Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Preparation: Start by sautéing the onions, bell pepper, garlic, ginger, and spices in a pan on the stove, just as you would for the regular recipe. This process helps develop a depth of flavor.
• Transfer: Move the sautéed mixture to the slow cooker, adding the sweet potatoes, canned tomatoes, peanut butter, and vegetable stock.
• Cook: Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The soup is ready when the sweet potatoes are tender.
• Blend: Once cooked, blend half the soup as described in the original recipe and return it to the pot.

Instant Pot

• Sauté Mode: Using the sauté function, heat the olive oil directly in the Instant Pot. Add the onions, bell pepper, garlic, ginger, and spices. Sauté until the onions are translucent and the mixture is fragrant.
• Add Ingredients: Turn off the sauté function. Add the sweet potatoes, canned tomatoes, peanut butter, and vegetable stock to the pot. Make sure you scrape the bottom of the pot to remove any bits that may have stuck during sautéing (this helps prevent the ‘burn’ warning).
• Pressure Cook: Secure the Instant Pot lid and set the valve to ‘sealing.’ Pressure cook on high for about 10 minutes.
• Natural Release: Once done, allow the Instant Pot to release pressure naturally for about 10 minutes, then carefully turn the valve to ‘venting’ for a quick release.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

• Convenience: Using store-bought broth saves time and effort. It’s especially handy if you’re in a hurry or need the ingredients on hand to make your own.
• Consistency: Commercial broths tend to have a consistent flavor profile, so you’ll know what to expect every time.
• Variety: There are many types of broths available, from basic vegetable, chicken, or beef broths to bone broths or specialty infusions.

Homemade Broth

• Control Over Ingredients: Making your own broth allows you to control what goes into it. You can choose organic vegetables and specific types of bones, or add herbs and spices to your liking.
• Flavor: Homemade broth often has a richer, more authentic flavor than store-bought versions.
• Cost-Effective: If you frequently cook at home, you can save vegetable scraps or bones from other meals and use them to make broth, effectively reducing waste and cost.

How To Serve ?

Presentation

• Bowl Choice: Use wide, shallow bowls to showcase the soup’s vibrant color and texture.
• Garnish: Top the soup with a drizzle of coconut milk or yogurt for a creamy contrast. A sprinkle of chopped cilantro, peanuts, or even red pepper flakes can elevate the presentation.
• Color Contrast: A sprinkle of fresh herbs or a dollop of yogurt can break the monotony of the soup’s color.

Texture

• Crunch: Serve with croutons, toasted bread, or even pita chips on the side. The crunchiness will contrast nicely with the soup’s creamy consistency.
• Additional Toppings: Use roasted chickpeas, coconut shreds, or pumpkin seeds for added texture.

Accompaniments

• Bread: A slice of rustic bread or a warm roll is perfect for dipping. For a twist, try serving with naan or pita bread.
• Salads: A light green salad with a tangy dressing can complement the soup’s richness.
• Proteins: For those wanting added protein, consider serving with grilled chicken strips, tofu cubes, or even shrimp on the side.

Perfect Side Dishes

• Rustic Bread: A crusty loaf to tear and dip into the soup.
• Garlic Bread: The savory flavors pair well with the soup’s sweetness.
• Naan or Pita: A softer bread choice, perhaps brushed with some garlic butter.
• Cornbread: The slight sweetness of cornbread can complement the flavors of the soup.
• Green Salad: A mix of fresh greens with a tangy vinaigrette contrasting the soup’s richness.
• Kale Salad: Massaged kale with lemon dressing, dried cranberries, and toasted almonds.
• Cucumber Salad: Thinly sliced cucumbers with dill, vinegar, and a touch of sugar can be refreshing.

Storage & Make Ahead

• Refrigeration: Store leftover Ethiopian Sweet Potato and Peanut Soup in a sealed container in the refrigerator for up to 3-4 days. The flavors often meld and improve over time.
• Freezing: This soup freezes well; store it in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Make Ahead: Prepare the soup base ahead by cooking sweet potatoes and peanuts, excluding perishables like herbs and lime. Refrigerate the base for up to 24 hours. Finish the soup by adding fresh ingredients just before serving.
• Ingredients to Add Later: To preserve texture and flavors, incorporate lime juice, cilantro, and other fresh components right before serving.
• Allowing Rest Time: Allow the soup to rest in the refrigerator for a few hours or overnight to deepen the flavors.

What Can We Do With Leftovers?

• Stew Base: Add cooked chicken, tofu, or shrimp, and some additional veggies for a hearty stew.
• Sauce: Blend until smooth and use as a sauce over grilled chicken, fish, or roasted vegetables.
• Pasta: Mix with cooked pasta and sprinkle with herbs or cheese for a leisurely lunch.
• Curry Base: Add coconut milk, some curry spices, and protein for an instant curry dish.
• Rice Medley: Stir into cooked rice for a creamy, flavorful risotto-like dish.
• Pie Filling: Use as a base for a savory pot pie topped with pastry or mashed potatoes.
• Chili: Incorporate beans, corn, and ground meat or tempeh to transform into a chili.
• Flatbread Spread: Spread a thin layer on flatbread, top with veggies, and bake.
• Baked Potato: Use as a rich topping for baked potatoes.
• Cold Dip: Chill and serve with tortilla chips or veggies as a unique dip.

25-Minutes Sweet Potato And Peanut Soup To Try

5 from 4 votes

Recipe by Hanna Barnes Course: Soup Recipe

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

150-300

kcal

Sweet Potato and Peanut Soup is a rich, creamy fusion of earthy sweet potatoes and nutty peanut flavors. This hearty soup intertwines the warmth of spices with a velvety texture, making it a perfectly comforting dish for any season.

Ingredients

• 2 Tbsp 2 Olive Oil (or any other plant-based oil)

• 1 diced 1 Onion

• Salt (To taste)

• 1 diced 1 Red Bell Pepper

• 2 minced 2 Garlic Cloves

• 1 Tbsp 1 Fresh Ginger (peeled and minced)

• 1/2 tsp 1/2 Ground All Spice

• 1/2 tsp 1/2 Ground Cinnamon

• 1 tsp 1 Paprika

• pinch Cayenne (optional)

• 14.5 oz 14.5 Chopped Tomatoes (low sodium preferable)

• 1/4 cup 1/4 Peanut Butter (no sugar added, low fat preferable)

• 6 cup 6 Low-Sodium Vegetable Stock Or Water

• 4 4 Sweet Potatoes (Peeled and cut into 1/2-inch cubes)

• 1 Tbsp 1 Lime Juice

• 1/2 cup 1/2 Chopped Cilantro (optional)

• 1/2 cup 1/2 Chopped Peanuts (optional)

Step-By-Step Directions

• Preparation Steps
  Gather all the ingredients.
  Dice the onion and bell pepper.
  Mince the garlic and ginger.
  Peel and cube the sweet potatoes.
• Cooking
  Heat olive oil in a large soup pot for about 2 minutes.
  Add the diced onion and sprinkle in the salt. Sauté until onions turn translucent, about 3-5 minutes.
  Add the bell pepper, minced garlic, and ginger to the pot.
  Sprinkle in the allspice, cinnamon, paprika, and cayenne. Stir well, sautéing for another 3-5 minutes.
  Pour in the entire can of tomatoes, juice included.
  Add peanut butter to the pot and stir everything together until uniformly combined.
• Blending
  Pour in the vegetable stock followed by the sweet potato cubes.
  Increase heat to bring the soup to a boil.
  Once boiling, turn down the heat allowing the soup to simmer. Let it cook for about 15-20 minutes or until the sweet potatoes are fork-tender.
  Carefully blend half of the soup using an immersion blender or in batches with a standard blender.
  Mix the blended portion back into the pot, stirring to achieve a consistent texture.
• Final Touches & Serving
  Dish out the soup into individual bowls.
  Drizzle a bit of lime juice over each serving.
  Garnish with freshly chopped cilantro and a sprinkle of chopped peanuts.
• Additional Options
  For added spice, sprinkle more cayenne or add hot sauce.
  If desired, serve alongside crusty bread or a salad for a fuller meal.
• EQUIPMENT LIST
• Large Soup Pot
• Sharp Knife
• Cutting Board
• Stand Blender
• Immersion (Stick) Blender.
• Measuring Cups & Spoons
• Wooden Spoon or Spatula
• Ladle
• Fine Mesh Strainer
• Can Opener
• Bowls
• Storage Containers

Notes

• Adjust the soup’s consistency with additional stock or water if it becomes too thick upon cooling.
• For a nut-free variant, consider substituting peanut butter with sunflower seed butter.
• The flavor profile can be tailored with various herbs and spices, from adding lemongrass for a fresh zest to a hint of curry powder for depth.
• While blending, always be cautious with hot liquids to prevent potential burns or spills.
• The soup remains fresh for up to 4 days if stored properly in the refrigerator. It can also be frozen for a longer shelf life.

Nutrition Table 

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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