Description
This Spicy Peanut Soup with Sweet Potato and Kale is a creamy, flavorful, and comforting dish that combines the sweetness of sweet potatoes with the rich, nutty taste of peanuts and a hint of spice from jalapeño. Enhanced with kale for added nutrition and coconut milk for a smooth texture, this soup is perfect for a hearty lunch or dinner that’s both satisfying and nourishing.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- Half an onion, diced
- 1 jalapeño, minced
- 2 cloves garlic, minced
Main Ingredients
- 3 large sweet potatoes, peeled and cubed
- One 14-ounce can fire roasted tomatoes
- One 14-ounce can light coconut milk
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon curry powder and/or turmeric
Peanut Elements
- 1/2 cup chopped peanuts
- 1/4 cup peanut butter
Greens
- 1–2 cups kale, stems removed, chopped
Instructions
- Saute Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, minced garlic, and jalapeño. Sauté the mixture until the vegetables are soft and fragrant, which should take about 3 to 5 minutes.
- Add Sweet Potatoes: Incorporate the cubed sweet potatoes into the pot. Brown them slightly with the aromatics to deepen their flavor, stirring occasionally for about 5 to 7 minutes.
- Combine Liquids and Spices: Pour in the fire roasted tomatoes, light coconut milk, and water. Add salt and curry powder and/or turmeric to the pot. Stir in the chopped peanuts. Bring the soup to a simmer and cook until the sweet potatoes are fork-tender, approximately 20 minutes.
- Add Peanut Butter and Kale: Stir in the peanut butter until it melts smoothly into the soup. Then add the chopped kale. Continue to simmer until the kale is wilted and the soup is thick and creamy, about 5 to 7 minutes. Adjust seasoning as desired.
- Serve: Ladle the soup into bowls and garnish with additional chopped peanuts and fresh cilantro if desired for extra texture and flavor.
Notes
- You can adjust the jalapeño quantity to control the spiciness of the soup.
- For a gluten-free option, ensure all canned ingredients are labeled gluten-free.
- Substitute kale with spinach or collard greens if preferred.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use natural peanut butter free of added sugars or oils for a healthier version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: African-inspired
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 280
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Spicy peanut soup, sweet potato soup, kale soup, vegetarian soup, creamy peanut soup, healthy dinner, coconut milk soup
