Delicious, spicy and warm. The perfect soup for cold winter nights!

Peanut and Sweet Potato Soup (Vegan Friendly!)

My recipe is closely based on this one originally Pinned by Half Baked Harvest

I stumbled on this recipe while looking for something warm and cozy to make on a cold Sunday. It might be because I’m obsessed with anything peanut, but this is absolutely one of the best soups I’ve ever had.


What you’ll need to buy:

Peanut oil (about 2 Tbs)

3 tablespoons of Red Curry Paste

2 large or 3 small sweet potatoes

A small onion

1 Jalapeno (if you like it spicy)

Some minced garlic

2 cans of coconut milk (only use 1.5 cans)

3 cups of vegetable or chicken broth

1/2 cup of natural peanut butter (you can use the regular stuff, but it’s not as peanutty)

Cayenne pepper, salt, and black pepper

For garnish: fresh cilantro and/or chopped roasted peanuts

Optional: Chicken (for those of us who are non-vegans, chicken can easily be added to this soup)



1)    Wash the sweet potatoes. Cut them into 2 inch slices and place them on an oiled baking sheet. Bake for about 30 minutes at 400 degrees F. When the sweet potatoes are cooked through, remove the skins and mash them up using a fork in a bowl (it doesn’t have to be perfect!).

2)    Heat one tablespoon of the peanut oil in a soup pot over medium heat. CAUTION!!! Peanut oil has a lower flash point than olive oil, so it does not need to be nearly as hot.  Dice the onion very small and add it to the pot.  Let the onion cook for a few minutes and then add the garlic and jalapeno for another minute or so.

Blending up the Peanut Soup

3)    Time to add in the juices. Start with the Red Curry Paste (sooo yummy) then add the broth and coconut milk and stir.

4)    Next add in the mashed sweet potato. Transfer the whole mess into either a blender or food processor or you can use an immersion blender right in the pot.  Blend to your desired lumpiness. Transfer back into the pot (heat still at medium).

5)    Finally, add in the peanut butter and cayenne (I ended up using about 1 tsp. but just add slowly and taste until it’s good for you).  Toss in salt and pepper to taste (will take quite a bit of salt due to the sweetness of the coconut milk, but will vary based on the type of peanut butter used).

This is also the time that you could add some cooked chicken. I did this by boiling a few pieces of dark meat chicken and shredding it with a fork. Make sure you add the chicken after blending!

6)    Garnish and serve!

Peanut Soup Collage

Happy Pinning!


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