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Overhead view of a bowl of sweet potato peanut soup on a plate with a spoon tucked under. Pinch bowl of garnishes off to the side.
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Sweet Potato Peanut Soup (Vegan & Gluten Free)

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 in about 30 minutes. Even better, this simple sweet potato soup is gluten-free and vegan-friendly.
Course Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6 servings
Calories 594kcal
Author Abbey Sharp

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

Calories: 594kcal | Carbohydrates: 55g | Protein: 16g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 986mg | Potassium: 1285mg | Fiber: 12g | Sugar: 12g | Vitamin A: 18374IU | Vitamin C: 71mg | Calcium: 154mg | Iron: 8mg