Spicy Peanut Soup with Sweet Potato (Print Version)
# Ingredients:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated
05 -
1 jalapeño, seeded and finely chopped (optional)
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon ground coriander
08 -
1/4 teaspoon cinnamon
09 -
1/4 teaspoon cayenne pepper
10 -
1 1/2 pounds sweet potatoes, peeled and cubed
11 -
1 red bell pepper, diced
12 -
1 (14.5 ounce) can diced tomatoes with juice
13 -
4 cups vegetable broth
14 -
1/2 cup natural creamy peanut butter
15 -
1 tablespoon tomato paste
16 -
Salt and black pepper, to taste
17 -
2 cups chopped kale or spinach
18 -
Juice of 1 lime
→ Optional Toppings
19 -
Roasted peanuts, chopped
20 -
Fresh cilantro
21 -
Sliced green onions
22 -
Cooked rice or quinoa
# Instructions:
01 -
Heat olive oil in a large soup pot over medium heat. Add onion and sauté for 4–5 minutes until soft. Add garlic, ginger, and jalapeño and cook for 1 more minute.
02 -
Stir in cumin, coriander, cinnamon, and cayenne. Add sweet potatoes and red bell pepper. Mix everything well to coat with spices.
03 -
Add the diced tomatoes, vegetable broth, peanut butter, and tomato paste. Stir until the peanut butter dissolves into the broth.
04 -
Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, or until sweet potatoes are fork-tender.
05 -
Stir in the chopped kale or spinach and cook for another 5 minutes until wilted. Finish with lime juice and adjust salt and pepper to taste.
06 -
Ladle into bowls and top with chopped peanuts, cilantro, and green onions. Serve with rice or quinoa if desired.
# Notes:
01 -
You can adjust the spice level by adding more or less cayenne or jalapeño.
02 -
Crunchy peanut butter adds texture if preferred.
03 -
Leftovers taste even better the next day.