Sweet Potato Peanut Soup (Slow Cooker or Stovetop)

Made with sweet potatoes, coconut milk, and creamy peanut butter, this West African-inspired sweet potato peanut soup is a hearty, satisfying vegetarian meal. It comes together in the slow cooker or on the stovetop with just 5-minutes of hands-on prep!

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

This sweet potato peanut soup has been in my dinner rotation since 2022, and it has stayed there because it manages to be deeply satisfying without ever feeling heavy! Inspired by West African peanut soup, this one leans on a few pantry staples: sweet potatoes, fire-roasted tomatoes, coconut milk, vegetable broth, and creamy peanut butter that all simmers down into a velvety, slightly sweet, slightly savory soup. It is plant-based, naturally gluten and dairy free, and freezes beautifully for an even easier meal later!

One of my little “tricks” for this perfect texture on this soup is blending only a portion at the end. Using an immersion blender right in the pot, I pulse the soup for about 10 to 20 seconds, which thickens it into a creamy texture while leaving plenty of tender sweet potato chunks and tomato pieces intact. If you prefer a fully smooth soup, blend it longer or pour it all into a stand blender; if you want extra texture, just skip the blending step entirely.

Stirring fresh lime juice into the soup right before serving brightens the rich peanut and coconut flavors and balances the natural sweetness of the potatoes, so don’t skip it. And if you love this style of hearty vegetarian soup, my crockpot lentil soup is another reader-favorite, while my crockpot butternut squash soup has the same creamy, cozy comfort for fall and winter months.

Robyn’s Testing Tips for Slow Cooker Peanut and Sweet Potato Soup

• Don’t skip the coconut milk even if you think it sounds rich, since when I tested with just broth the soup tasted thin and flat! The coconut milk is what gives this soup its signature velvety body without any heavy cream.
• For extra protein I stir in a can of drained chickpeas or some leftover shredded rotisserie chicken in the last 10 minutes; the chickpeas are my go-to for keeping it vegetarian.
• When I want a bit of heat I add a pinch of cayenne with the spices or finish each bowl with a few dashes of hot sauce; the warmth plays beautifully against the sweet potato and peanut!
• This soup freezes beautifully for up to 2 to 3 months and I find it actually tastes better the next day, so I always make a double batch and portion the extra into freezer bags for easy lunches.

5 stars (10 ratings)

Sweet Potato Peanut Soup (Slow Cooker or Stovetop)

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

This West African-inspired sweet potato peanut soup simmers sweet potatoes, fire-roasted tomatoes, and creamy peanut butter into a hearty vegetarian meal. 

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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.
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.
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: dinner, Main Course, Soup

Cuisine: American, 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!

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