This African Peanut Sweet Potato soup is pretty darn fantastic. The recipe originated from the Gluten-free Goddess, but I made quite a few changes including adding in some greens. Everyone who’s tasted this African Peanut Sweet Potato Soup agrees that it’s amazing. This soup is creamy, sweet, tangy, thick, and oh so warming. I should also mention it’s awfully simple to prepare as long as you don’t mind some knife work.
African Peanut Sweet Potato Soup
2016-08-16 14:21:26
A tangy, rich, and slightly sweet winter soup.
Ingredients
- 1 Tbsp olive oil
- 1 medium red onion, diced
- 1 large sweet potato, diced into 1/2" cubes
- 1 large bunch of kale, stems removed and diced, leaves chopped
- 1 large yellow bell pepper, diced
- 4 cloves garlic, minced
- 2 Tbsp red Thai Kitchen curry paste
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp oregano
- 1 tsp chili powder
- 1/2 tsp cinnamon
- 1/2 tsp crushed red pepper flakes (optional)
- 1 14-oz. can black-eyed peas, rinsed and drained
- 1 14-oz. can white beans, rinsed and drained
- 1 14-oz. can black beans, rinsed and drained
- 1 quart water
- 1/2 cup natural peanut butter melted in a half cup of hot water
- 1/2 bunch of cilantro, finely chopped
- juice from 1-2 large limes
- 1 Tbsp honey
- Sea salt and pepper, to taste
Instructions
- Heat the olive oil in a large soup pot. Add the onion and sweet potato. Allow to cook for approximately 10 minutes or until sweet potatoes begin to soften and become fragrant.
- Add diced kale stems, yellow pepper and garlic. Continue cooking and stirring occasionally until sweet potatoes are soften. If veggies begin to stick to the pot, add enough water to prevent sticking (you may have to do this a couple of times).
- Add all spices, including red Thai curry paste and stir well. Allow to cook for another couple of minutes till spices become very fragrant.
- Add the black-eyed peas, white and black beans, water and melted peanut butter.
- Bring the soup to a low simmer, add chopped kale leaves and cook for approximately 20-30 minutes, adding salt and pepper at the beginning of the simmer. Simmering allows the flavors to infuse. Stir frequently during simmer.
- Remove from heat. Add lime juice, honey and cilantro before serving.
Notes
- This African Sweet Potato Soup is phenomenal the next day!
Deep Rooted Wellness https://www.deeprootedwellness.com/
I am trying this tonight. Will let you know what I think. How many does it serve. I was thinking of doubling it but didn’t want to if it already makes a lot.
That’s a great question! I’m not exactly sure how many people it serves, but it makes on a lot of soup. On the flip side, I double everything and freeze soup in 2-4 cup containers. It makes for quick lunches for TC when I’m in a pinch. Hope you like it!
I added two sweet potatoes and a little extra garlic. I had a brain fart and used one regular yellow onion. I rarely make soup without some sort of chicken or veggie broth so I was a little nervous about this one, but it turned out wonderful. It was so good. It is funny though because when you first try it is good but it gets better and better them more you eat! I can definitely see how this would be amazing the next day; we finished ours so I guess I wont find out. Kids liked it too!