Sweet Potato Peanut Soup (Slow Cooker + Stovetop!)

Overhead shot of a white bowl filled with sweet potato peanut soup, topped with fresh herbs, on top of a white background.

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.

Course Soup

Cuisine West African

Diet Gluten Free, Vegan, Vegetarian

Keyword butternut squash and red pepper soup, Crockpot, Slow Cooker

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 378

Author Robyn Conley Downs

Equipment

Slow Cooker optional
Immersion Blender optional
Dutch Oven optional

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

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.

Nutrition