This Sweet Potato and Peanut Soup is one of the Best of Healthy Seasonal Recipes. It is naturally gluten-free and vegan.Healthy and delicious sweet potato soup recipe with peanuts and coconut. Gluten-free and dairy free.

There are times in recipe development when the stars align and a keeper is born. This soup is one of those recipes. I realize I posted a soup last week, and I should probably mix it up for this week, but this recipe is so darned delicious I can’t wait. I just need to share it. I am obsessed!

Healthy and delicious sweet potato soup recipe with peanuts and coconut. Gluten-free and dairy free.

I have been obsessing about developing it since Wednesday, February 22 to be exact. “Really, Sweet potatoes and peanuts? Okay, so what happened on February 22nd that made you think of such a bizarre idea?” you wonder. Well, funny you should ask…

The idea came from NPR, actually. I was listening to the Writer’s Almanac with Garrison Keillor and it was George Washington’s birthday. Mr. Keillor mentioned that George Washington’s favorite foods were “mashed sweet potatoes with coconut, string beans with mushrooms, cream of peanut soup, salt cod, and pineapples.” And that was all I needed. My twisted little brain just mixed together sweet potato with coconut and peanut soup an obsession began.

And now it’s not just me who’s so crazed over it. I served it to friends and they were dying over it. After having some, my friend said she was thinking about it while she was lying in bed later. My husband who is often (a little too) reticent with the compliments even went out of his way to declare “This soup is special!” I think you’ll agree. I know George Washington would.

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sweet potato and peanut soup
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Average: 3/5
2 ratings

Prep Time: 30 minutes

Total Time: 1 hour

Yield: 12 cups

Calories per serving: 163

Fat per serving: 7 g

Saturated fat per serving: 2 g

Carbs per serving: 23 g

Protein per serving: 3 g

Fiber per serving: 4 g

Sugar per serving: 6 g

Sodium per serving: 559 mg

sweet potato and peanut soup

Serve with brown jasmine rice.


  • 1 tablespoon canola oil
  • 3 medium onions diced, about 3 cups
  • 4 cloves garlic, minced
  • 3 stalks celery, diced
  • 6 cups vegetable broth, such as Imagine No Chicken
  • 2 pounds sweet potatoes, peeled and cut into 1 to 2-inch chunks
  • 1 teaspoon salt
  • 1 13-ounce can “lite” coconut milk
  • ¾ cup unsalted roasted peanuts
  • 3 tablespoons lime juice
  • Chopped cilantro, chopped peanuts and Sriracha for garnish


  1. Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring often until the onion is starting to soften and brown, 5 to 6 minutes. Add celery, broth, sweet potato and salt, increase heat to high, cover and bring to a boil. Reduce heat to maintain a simmer and cook, removing lid to stir occasionally, until the potatoes are very soft and fall apart when tested with a fork or tongs, about 15 minutes.
  2. Puree about half of the soup in a blender in two batches and add back to the pot. Puree the coconut milk and peanuts in a blender until smooth, about 1 minute. Stir the coconut mixture and the lime juice into the soup. Gently stir over low heat to warm through. Do not boil. Serve garnished with cilantro, chopped peanuts and Sriracha to taste.

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