Sweet Potato Peanut Soup (Slow Cooker + Stovetop!)

Made with simple pantry ingredients, sweet potato peanut soup is a hearty, satisfying vegetarian meal that will have everyone heading back for seconds. Creamy (without cream), it’s packed with vibrant ingredients and includes both slow cooker and stovetop instructions!

This Peanut Sweet Potato Stew is My Go-To Vegetarian Dinner!

I don’t know about you, but I love leaning on easy crockpot recipes on busy weeks, especially when it comes to easy, delicious soups! And this delicious sweet potato peanut soup has become a new favorite in my family’s weeknight dinner rotation.

I took inspiration for the sweet potato peanut flavor combination from West African Peanut Soup. but my take on this plant-based powerhouse peanut soup features a rich & creamy base and plenty of texture from the savory sweet potatoes, fire-roasted tomatoes, onions and leafy greens.

It’s one of those dishes that feels special enough to serve at a dinner party but is easy enough to throw together any night of the week!

Tip: If you want a fully creamy soup, simply blend everything together until smooth. And if you prefer an even chunkier soup, blend for just a few seconds, leaving most of the vegetables intact.

Tip: For an extra bit of protein you can add a plant-based option like these maple roasted chickpeas, or some leftover shredded rotisserie chicken right on top before serving.

Testing Notes & Ingredient Tips

• Sweet potato: Sweet potatoes are the star ingredient in this soup. Be sure to peel and chop them before adding to your crockpot for the best flavor and texture.
• Diced fire roasted tomatoes: Canned diced fire roasted tomatoes are a favorite pantry staple for me, they’re so convenient and add so much flavor without any extra prep steps besides opening the can. Regular diced tomatoes will work, too.
• Coconut milk: Canned coconut milk is another convenient pantry ingredient in this recipe. Use full-fat for the best results. Wait to add at the end to give this soup lots of creaminess (without a drop of cream). You can also use traditional heavy cream in its place if you prefer. 
• Creamy unsweetened peanut butter: I love the extra creaminess that the unsweetened peanut butter adds to the soup. It helps to naturally thicken it and creates the most lovely velvety texture too.
• Baby spinach: Wait to add the baby spinach in at the end, the heat from the soup will wilt the leaves without overcooking them. You could also swap in 1 bunch of kale (any type) stemmed and chopped instead.
• Lime juice: Adding lime juice at the end of the cook time is one of my favorite tricks for crockpot soups. It lifts up all the flavors and brightens everything up. You can also use fresh lemon juice if you prefer.

5 stars (10 ratings)

Sweet Potato Peanut Soup (Slow Cooker + Stovetop!)

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Made with simple pantry ingredients, sweet potato peanut soup is a hearty, satisfying vegetarian meal that will have everyone heading back for seconds.

Print Recipe Pin Recipe Rate this Recipe

Ingredients

• 6 cups peeled, chopped sweet potato
• 1 small yellow onion, chopped
• 2 garlic cloves, minced or finely grated
• 2 (15-ounce) cans diced fire roasted tomatoes, liquid drained
• 1 cup full-fat canned coconut milk
• 2 cups vegetable stock (or chicken stock if not vegetarian)
• 1 teaspoon kosher salt

To Add at the End

• ½ cup creamy, unsweetened peanut butter
• ½ teaspoon kosher salt
• 2 cups loosely packed baby spinach
• 2 tablespoons lime juice

Equipment

• Slow Cooker optional
• Immersion Blender optional
• Dutch Oven optional

Instructions 

Slow Cooker Instructions

• Add the sweet potatoes, diced tomatoes, onion, garlic, coconut milk, and stock to a 6-quart slow cooker, stirring to combine.
• Cover and cook on high for 4-5 hours, or low for 6-7, or until the sweet potatoes are tender. Do not uncover during this time.
• When the soup is done, uncover and add the peanut butter, stirring until well incorporated. Using an immersion blender, blend the stew for 10-20 seconds. Alternatively, carefully, remove 2-3 cups of the sweet potato and broth mixture to a blender. Cover, blend on high, then add back to the stew, stirring to combine. Note: Blending for just a few seconds will add a natural creaminess to the soup, while leaving the texture of some of the vegetables and sweet potatoes.
• Add the additional salt, spinach, and lime juice, stirring to wilt the spinach. Taste and add additional salt and lime juice if desired. Top with cilantro, peanuts and hot sauce if you like.

Stovetop Instructions

• In a large pot or Dutch oven, saute the onion and garlic in 1 tablespoons olive oil over medium heat until translucent, about 5 minutes.
• Add the sweet potatoes, diced tomatoes, coconut milk, and stock, stirring to combine.
• Cover and bring to a boil, then reduce to a simmer. Cook, covered, until the sweet potatoes are tender, about 30-35 minutes, stirring occasionally.
• When the soup is done, uncover and add the peanut butter, stirring until well incorporated. Using an immersion blender, blend the stew for 10-20 seconds. Alternatively, carefully, remove 2-3 cups of the sweet potato and broth mixture to a blender. Cover, blend on high, then add back to the stew, stirring to combine. Note: Blending for just a few seconds will add a natural creaminess to the soup, while leaving the texture of some of the vegetables and sweet potatoes.
• Using an immersion blender, blend the soup for 10-20 seconds. Alternatively, carefully, remove 2-3 cups of the sweet potato and broth mixture to a blender. Cover, blend on high, then add back to the soup, stirring to combine. Note: Blending for just a few seconds will add a natural creaminess to the soup, while leaving the texture of some of the vegetables and sweet potatoes.
• Add the spinach and lime juice, stirring to wilt the spinach. Taste and add additional salt and lime juice if desired. Top with cilantro, peanuts and hot sauce if you like.

Notes

• Optional Toppings: Chopped cilantro, chopped green onions, chopped roasted peanuts, hot sauce.

Course: Soup

Cuisine: West African

Nutrition Information:

Serving: 1 (of 6), Calories: 378kcal, Carbohydrates: 41g, Protein: 11g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 609mg, Potassium: 835mg, Fiber: 7g, Sugar: 12g, Vitamin A: 20131IU, Vitamin C: 12mg, Calcium: 101mg, Iron: 3mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe