sweet potato and peanut soup
Friends, I’m here to tell you today this Sweet Potato and Peanut Soup is one of the Best Healthy Seasonal Recipes ever. There are times in recipe development when the stars align and a keeper is born. This soup is one of those recipes. It is so delicious that I can’t wait for you to try it. I am officially obsessed!
I originally shared this recipe on March 6, 2012. I have updated the images and some of the text today.
Ingredients For This Recipe
- avocado oil or organic oil
- onions
- garlic
- celery
- vegetable broth
- sweet potatoes
- salt
- “lite” coconut milk
- unsalted roasted peanuts
- lime juice
- Chopped cilantro, chopped peanuts and Sriracha for garnish
How to Make this Sweet Potato Peanut Soup
Saute the Onion and Garlic
To bring out the flavors in the garlic and onion, saute them in the soup pot with oil. Cook them until you start to see browning of the veggies (and on the bottom of the pot.)
Simmer The Soup
Add in the broth. I like to use Imagine No Chicken Broth because it tastes amazing and works for vegan cooking. If you aren’t vegetarian and cannot find it a good sub is chicken broth. Add in the sweet potatoes, celery and salt too.
Bring the soup to a simmer and cook it until the sweet potatoes are super soft and falling apart.
Puree The Soup
Be careful when pureeing hot liquid. If you have an immersion blender, that’s probably the easiest way to puree this soup. Otherwise use caution, as the lid can pop off the top of the blender when you’re pureeing hot liquids. DOn’t overfill the blender (do batches) and hold the lid down with a kitchen towel as you puree.
Puree Coconut Milk with the Peanuts
- To make the peanuts melt into the soup, puree them with the coconut milk.
- Do this as a separate step to ensure there aren’t any grainy pieces left.
- It will take about a full minute.
- I recommend running a silicone spatula along the edges half way through to scrape down any gritty pieces.
To Finish the Soup
Add the coconut milk mixture and lime to the pureed soup and stir to combine.
If necessary you can rewarm it over medium-low heat. Do not boil it as it can scorch easily on the bottom of the pot and the peanut starts to thicken up as it boils.
Garnish and Serve
The key to this soup is juxtaposing the creamy velvety peanutty sweet potato with the garnishes. It is like a party in your mouth! I like to serve it with:
- Chopped Peanuts for a bit of crunch
- Cilantro leaves (if you don’t like cilantro try mint or Thai Basil.)
- Sriracha or another Asian style hot sauce.
More Sweet Potato Recipes To Try
Another sweet potato soup recipe to try is this velvety and spicy Sweet Potato Cheddar Chipotle Soup.
This Vegetarian Slow Cooker Chili with Sweet Potatoes is great for game day or for a make-ahead dinner for a weeknight.
I adore this one from the archives: sweet potatoes with coconut, curry and mint
Turn up the fun with these sweet potato and black bean chili tortilla bowls
A fall side dish worthy of a holiday meal: five spice mashed sweet potatoes
If you have a sprializer you can make these sweet potato noodles with shrimp and cilantro pesto
In the summertime, try this paleo ginger cilantro sweet potato salad
Don’t miss the Ultimate Guide To Sweet Potatoes for more information about this amazing root vegetable!
And sweet potatoes are also awesome in baked goods like these Sweet Potato Blondies, this Sweet Potato Coffee Cake and this recipe for Gluten-free Sweet Potato Bundt Cake.
Thanks so much for reading. If you make this recipe for Sweet Potato and Peanut Soup, please come back and leave a star rating and review!
Happy Cooking!
~Katie
Print
Sweet Potato and Peanut Soup
- Prep Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 cups 1x
- Category: soup
- Method: stove top
- Cuisine: American
Description
This Sweet Potato and Peanut Soup is creamy and nutty with bold flavors. The coconut milk and pureed peanuts add richness to the silky smooth sweet potato soup!
Ingredients
- 1 tablespoon avocado oil or organic canola oil
- 2 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
Instructions
- 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.
- 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.
Notes
To Make Ahead:
Cool completely before sealing shut. Refrigerate leftovers up to 4 days.
Rewarm until steaming hot. Stir frequently while heating and do not boil.
Soup can be frozen up to 2 months. Thaw and bring to a gentle simmer. If texture appears “broken” when reheated, puree to combine.
Nutrition
- Serving Size: 2 cups
- Calories: 163
- Sugar: 6 g
- Sodium: 559 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 3 g
Here are the original images associated with this blog post.
This soup was a huge hit at my house!! Everyone loved it!
★★★★★