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
Units
Scale
- 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
- 3/4 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.
- Prep Time: 30 minutes
- Category: soup
- Method: stove top
- Cuisine: American
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