Rich and creamy, this Sweet Potato Peanut Soup is so easy to make. All you need are some pantry staples and you’ll have this flavourful and hearty soup ready in about 30 minutes. Even better, this simple sweet potato soup is gluten-free and vegan-friendly.
With the arrival of the fall season, soup is once again on weekly rotation and I ain’t mad about it! If I had it my way, soup would be on the menu fall, winter, summer and spring. But there is something about tucking into a warming soup on a cold day that nourishes the body and soul. Which is why a solid quick & simple soup recipe is a must for your weeknight dinner repertoire. This sweet potato peanut soup is as easy as it gets because not only does it rely on simple pantry staples but it is also made one pot! If you’re making this for little ones in your family, you can puree it before serving so it’s easier for them to eat. The whole family will love it!
Inspired by West African peanut soup (maafe), this is a vegan version that uses pantry and kitchen staples in my household. While not traditional, this is how I enjoy making it for my family. Check out Immaculate Bites for a traditional Maafe recipe!
Table of contents
Why This Recipe Works
Trust me when I say this sweet potato peanut soup couldn’t be simpler to prepare and is hella tasty. Here are a few more reasons why we LOVE this recipe!
- Vegan & gluten free.
- Made in around 30 minutes
- Uses pantry staples.
- Packed with wholesome ingredients.
- SO flavourful.
Key Ingredients
Peanut butter — I used organic peanut butter because I find those to be runnier and easier to whisk. Any type of creamy peanut butter can be used.
Coconut milk — I recommend using the coconut milk from the can and not the liquid boxed ones as you want this sweet potato peanut soup to be super creamy and luscious.
Sweet potatoes — You can’t make sweet potato peanut soup without sweet potatoes! Be sure to cut them into similar-sized pieces so they cook through at the same rate. The smaller the sweet potatoes are cut, the faster they cook. Also, be sure to peel them as well.
Chickpeas — To up the protein factor in a big way, we add some chickpeas to the soup. It doesn’t alter the flavour in any way and makes it that much more of a satisfying and balanced meal.
Spices — I use a combination of cayenne pepper, chili powder, turmeric, and cumin to add flavour to this soup. Feel free to adjust the ratios to make it more or less spicy.
How to Make This Recipe
Step 1: Heat oil over medium heat in a soup pot. Add onion, garlic, ginger, red chili pepper to the pot. Sautee until soft and fragrant, and until onions are transparent.
Step 2: Add vegetable broth/peanut butter mixture, the rest of the vegetable broth, coconut milk, cayenne pepper, chili powder, turmeric, and cumin. Mix until combined. The mixture should be a nice light orange/yellow color. Then, add the sweet potatoes, tomatoes, chickpeas, and bell pepper. Simmer on medium heat until sweet potatoes are soft enough to pierce with a fork, about 10 minutes.
Step 3: Immediately add spinach and simmer until wilted (about 2 minutes). Remove from heat, garnish with peanuts, cilantro, and green onion.
Expert Tips
Any oil can be used in place of avocado oil.
If preferred, this soup can be pureed immediately at the end as well as in a hand blender, blender, or food processor.
The soup is even great repurposed as a curry, with brown rice, the next day. I would recommend thinning it out with water or stock since it becomes quite thick.
Recipe FAQs
You sure can! If you have kale or collared greens instead of spinach in your fridge, you can use that instead!
If you don’t need this sweet potato peanut soup to be vegan, you can add some shredded chicken to the soup for extra protein.
This soup is perfect on its own but feel free to serve it alongside some brown rice, coconut rice, quinoa, naan, or flatbread.
Store the leftover soup in an airtight container in the fridge for up to 4 days. You can reheat it on the stove or in the microwave. Add a splash of broth into the soup if it has thickened too much.
You can freeze this soup! Since we are using coconut milk, the soup won’t split. Allow the soup to cool then transfer the soup to a freezer bag on a baking tray and let it freeze flat, then transfer to your freezer until you’re ready to eat it.
More Recipes You Might Like
Want more vegan soup recipes like my sweet potato peanut soup? Try these ones from my blog next!
- Vegan Butternut Squash Soup with Red Lentils
- Vegan Creamy Tomato Soup
- Vegan Broccoli White Bean Soup
- Gochujang Soup (Vegan & GF)
- Easy Sweet Potato Curry Soup
Sweet Potato Peanut Soup (Vegan & Gluten Free)
Ingredients
- 1 tbsp avocado oil
- ½ onion diced
- 2 cloves garlic minced
- ½ tsp ginger minced
- 1 red chili pepper minced
- ⅓ cup creamy peanut butter whisked with 1 cup vegetable broth
- 1½ cup vegetable broth
- 14 oz can of coconut milk
- ¼ tsp cayenne pepper
- 1½ tsp chili powder
- 1 tsp turmeric
- 1 tsp cumin
- 2 medium sweet potatoes cut into small half inch cubes
- 14 oz can chopped tomatoes
- 15 oz can chickpeas
- 1 red bell pepper diced
- 1 cup spinach
Garnish
- peanuts
- cilantro
- green onion
Instructions
- Heat oil over medium heat in a soup pot. Add onion, garlic, ginger, red chili pepper to pot. Sautee until soft and fragrant, and until onions are transparent.
- Add vegetable broth/peanut butter mixture, the rest of the vegetable broth, coconut milk, cayenne pepper, chili powder, turmeric, and cumin. Mix until combined. The mixture should be a nice light orange/yellow color.
- Then, add the sweet potatoes, tomatoes, chickpeas, and bell pepper. Simmer on medium heat (it should be lightly boiling) until sweet potatoes are soft enough to pierce with a fork, about 10 minutes.
- Immediately add spinach and simmer until wilted, about 2 minutes.
- Remove from heat, garnish with peanuts, cilantro, and green onion.
Notes
- Any oil can be used in place of avocado oil
- If preferred, this soup can be pureed immediately at the end as well as in a hand blender, blender, or food processor.
- The soup is even great repurposed as a curry, with brown rice, the next day. I would recommend thinning it out with water or stock since it becomes quite thick.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Sirka says
This soup is just delicious! Guess it’s my favorite soup these days 🙂
Courtney says
This was really yummy and satisfying. We also served this with fresh lime wedges to add extra brightness to the dish. 🙂
Jeanie Baldwin says
I had watched your video about you testing for SIBO.
I thought you would be the perfect person to have recipes for us who need help adjusting to cooking and baking in that we are not able to use so many food items and recipes that we were using.
I have used so many different gluten free flours and they all were failures – like eating sand.
I have tried to flavor foods w/o garlic and use only green onion ends – just doesn’t do the job.
Is there any possibility that you will have some recipes for us with SIBO?
Thank you.
Cora says
I came across this recipe and recommended my mom make it sometime! We had it for dinner and it was delicious. Seriously all my favorite things in one warm, comforting soup 🙂 Thanks for this!