Spicy Peanut Soup with Sweet Potato and Kale Recipe

Introduction

Spicy Peanut Soup with Sweet Potato and Kale is a comforting and flavorful dish that combines creamy peanut butter with hearty vegetables and a touch of heat. Perfect for cozy dinners, this soup is rich, nutritious, and easy to make.

Ingredients

• 2 tablespoons olive oil
• Half an onion, diced
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed
• One 14-ounce can fire roasted tomatoes
• One 14-ounce can light coconut milk
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon curry and/or turmeric
• 1/2 cup chopped peanuts
• 1/4 cup peanut butter
• 1-2 cups kale, stems removed, chopped

Instructions

1. Step 1: Heat the olive oil in a large soup pot over medium heat and add the diced onion, minced garlic, and jalapeño. Sauté until the mixture is soft and fragrant, about 5 minutes.
2. Step 2: Add the cubed sweet potatoes to the pot. Allow them to brown slightly with the aromatics for added flavor, stirring occasionally.
3. Step 3: Pour in the fire roasted tomatoes, light coconut milk, and water. Stir in the salt, curry or turmeric, and chopped peanuts. Bring the soup to a simmer and cook until the sweet potatoes are fork-tender, about 15-20 minutes.
4. Step 4: Stir in the peanut butter and chopped kale. Continue to simmer until the soup thickens and the kale is tender, about 5 more minutes. Adjust seasoning if needed.
5. Step 5: Serve hot, optionally topped with extra chopped peanuts and fresh cilantro for added texture and flavor.

Tips & Variations

• For a milder soup, reduce or omit the jalapeño, or remove the seeds before mincing.
• Swap kale for spinach or Swiss chard for a different leafy green option.
• Add a splash of lime juice just before serving to brighten the flavors.
• Use crunchy peanut butter if you like extra texture in your soup.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water if needed to thin the soup. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like peanut butter and coconut milk.

What if I don’t have fire roasted tomatoes?

You can substitute regular canned diced tomatoes. They may have a slightly milder flavor, so consider roasting or sautéing them briefly to add depth.

Spicy Peanut Soup with Sweet Potato and Kale Recipe

Print Recipe

★★★★★

5 from 167 reviews

A rich and creamy Spicy Peanut Soup featuring sweet potatoes, kale, and a blend of warm spices, offering a vibrant and comforting meal with a perfect balance of heat and nuttiness. This easy one-pot soup combines hearty vegetables and creamy peanut butter for a nutritious, flavorful experience.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: African-inspired
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 2 tablespoons olive oil
• Half an onion, diced
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed
• 1–2 cups kale, stems removed, chopped

Canned and Liquid Ingredients

• One 14-ounce can fire roasted tomatoes
• One 14-ounce can light coconut milk
• 2 cups water

Spices and Other Ingredients

• 1 teaspoon salt
• 1 teaspoon curry powder and/or turmeric
• 1/2 cup chopped peanuts
• 1/4 cup peanut butter

Instructions

1. Sauté Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, minced garlic, and jalapeño, sautéing until they become soft and fragrant, about 3-5 minutes.
2. Brown Sweet Potatoes: Add the peeled and cubed sweet potatoes to the pot. Brown them slightly along with the aromatics to enhance their flavor, stirring occasionally for about 5-7 minutes.
3. Add Liquids, Tomatoes, and Spices: Stir in the fire roasted tomatoes, light coconut milk, water, salt, curry powder and/or turmeric, and chopped peanuts. Bring the mixture to a simmer and cook until the sweet potatoes are fork-tender, approximately 15-20 minutes.
4. Incorporate Peanut Butter and Kale: Add the peanut butter and chopped kale to the pot. Continue simmering until the soup thickens, the peanut butter fully melts into the broth, and the kale softens, about 5-10 minutes. Adjust seasoning if needed.
5. Serve: Ladle the soup into bowls and garnish with extra chopped peanuts and a sprinkle of fresh cilantro, if desired, for added texture and freshness.

Notes

• For extra heat, leave some jalapeño seeds in or add more jalapeño.
• You can swap kale with spinach or collard greens if preferred.
• Use crunchy peanut butter for added texture or smooth for creaminess.
• Adjust the thickness by adding more water if the soup is too thick, or simmer longer to thicken.
• This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months.

Keywords: spicy peanut soup, sweet potato soup, kale soup, peanut butter soup, creamy vegetable soup, vegetarian soup, healthy soup, warming soup