Description
This Spicy Peanut Soup with Sweet Potato and Kale is creamy, comforting, and completely vegan. It blends rich peanut butter, sweet potatoes, and kale into a hearty soup that’s full of flavor and ready in under an hour. Ideal for cozy evenings or quick weeknight meals.
Ingredients
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2 tablespoons olive oil
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1/2 onion, diced
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1 jalapeño, minced
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2 garlic cloves, minced
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3 large sweet potatoes, peeled and cubed
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1 can (14 oz) fire-roasted tomatoes
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1 can (14 oz) light coconut milk
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2 cups water
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1 teaspoon salt
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1 teaspoon curry powder or turmeric
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1/2 cup chopped peanuts
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1/4 cup peanut butter
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1–2 cups chopped kale, stems removed
Instructions
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In a large soup pot, heat olive oil over medium heat. Add onion, jalapeño, and garlic. Sauté for 4–5 minutes until softened.
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Add the cubed sweet potatoes. Cook for 5 minutes, stirring occasionally.
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Pour in fire-roasted tomatoes, coconut milk, water, salt, and curry powder or turmeric. Add the chopped peanuts. Stir and bring to a boil.
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Lower heat and simmer for 15–20 minutes, or until sweet potatoes are tender.
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Stir in peanut butter and kale. Simmer for 5–7 more minutes until creamy and the kale is wilted.
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Serve hot. Garnish with extra peanuts or fresh cilantro, if desired.
Notes
Adjust spice by removing jalapeño seeds or using less chili.
Blend a portion of the soup for a creamier texture before adding kale.
Add chickpeas or lentils for more protein.
Substitute almond or cashew butter if allergic to peanuts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion / African-inspired