Sweet potato peanut soup is literally one of my favorite foods ever. My husband always jokes when I make this that he feels like he’s eating at a restaurant – not gonna lie, that’s the kind of feedback I love to get! If you’ve never tried it, it is definitely something you have to try sometime. Seriously. Even if it’s not this recipe. If you’re ever out and see it on a menu – order it! It’s that good. It’s ultra creamy, a little sweet, a little spicy, and a lot savory. It is absolutely the most perfect chilly day dish.
Sweet Potato Peanut Soup (Vegan, Gluten Free, Flour Free):
- 1 teaspoon coconut oil
- 1/2 medium sweet onion chopped
- 2 cloves garlic diced
- 1 thumb ginger peeled and diced
- 1 Tablespoon chili paste
- 1/3 cup peanut butter
- 2 cups mashed sweet potato steamed with skins removed*
- 1 cup coconut milk
- 1 1/2 cups water
- 1 teaspoon vegetable bouillon
- Peanuts as topping**
- Heat your pot over medium heat and add the coconut oil.
- Sauté the onions for 3-5 minutes until translucent.
- Add the garlic and ginger and sauté for about 30 seconds (until aromatic).
- Add the chili paste and sauté for 30 seconds (this is to release some of the spice).
- Add the peanut butter, sweet potato, coconut milk, water, and bouillon to the pot.
- Bring to a boil.
- Lower to a simmer and simmer for 5 minutes.
- Using either an immersion blender or a blender, blend until smooth. If using a blender, blend in small batches so that the released steam has room to escape.
- Serve and sprinkle with peanuts, or other toppings of choice.
*If you don’t want to pre steam the sweet potato, you can peel the raw sweet potato and cut it into chunks and cook it in the soup. You’ll need to simmer the soup for at least 20 minutes if you cook the sweet potato this way.
**Optional – top with peanuts, green onions, red chili flakes, and vegan sour cream to bring it to a whole new level!
***This tastes even better after at least a few hours (once it’s had time to cool naturally) – reheat it for an ever better flavor experience.
****This will store in an airtight container in the fridge for up to three days.