Sweet potato and peanut butter soup

Name: Sweet potato and peanut butter soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: 2 sweet potato (large); 1 garlic bulb; 2 shallot or brown onion; 1 tbsp crunchy peanut butter; 2 tsp smoked paprika; 2 tsp ground cumin; 400 g tinned tomato; 100 g coconut cream or coconut milk; 600 ml vegetable stock; 100 g spinach; 1 lime; salt; pepper; olive oil (as needed); 30 g roasted peanut; 1 tbsp chilli crisp; 1 handful fresh coriander

Maartje 22 Jul 2026

A comforting and flavourful roasted sweet potato soup with crunchy peanut butter, creamy coconut milk and a blend of spices. Perfect for colder days, this soup is both nutritious and delicious.

Prep: 15 min
Cook: 45 min
Total: 1 h
Level: Medium
Servings: 5 servings

Start cook mode

Ingredients

5 servings

Tap an ingredient or step to tick it off.

For roasting

2 sweet potatoes large
1 garlic bulb

For the soup

2 shallots or brown onions
1 tbsp crunchy peanut butter
2 tsp smoked paprika
2 tsp ground cumin
400 g tinned tomatoes
100 g coconut cream or coconut milk
600 ml vegetable stock
100 g spinach

For serving

1 lime
salt to taste
pepper to taste
olive oil as needed · to taste
30 g roasted peanuts
1 tbsp chilli crisp
1 handful fresh coriander

Method

Preheat your oven to 190C fan. Wash your sweet potatoes, then cut them into small pieces. You can peel them or leave the skin on.
Season the sweet potatoes with salt, pepper, 1 tsp smoked paprika and 1 tsp ground cumin. Drizzle with olive oil and place on a baking tray.
Cut the top off the garlic bulb, season with salt and a splash of oil, wrap in foil and place on the baking tray. Roast for about 30 minutes.
Slice the shallots or onion. Heat olive oil in a pan over a medium heat, add the shallots with a pinch of salt and fry for 7-10 minutes.
Add the peanut butter, 1 tsp smoked paprika and 1 tsp cumin to the pan and stir well. Cook for another minute.
Add the chopped tomatoes, stir well and simmer for 5-10 minutes until slightly thickened.
Set aside some roasted sweet potato for garnish, add the rest to the pan and squeeze the roasted garlic cloves into it.
Add the vegetable stock and coconut cream, bring to the boil, then reduce the heat and simmer for 10-15 minutes.
Blend the soup until smooth, or leave it chunky. Add the spinach and lime juice before serving.
Garnish with the remaining sweet potato, roasted peanuts, chilli crisp, fresh coriander and lime wedges.

Nutrition (per serving)

350kcal
Energy: 6g
Protein: 45g
Carbohydrates: 18g
Fat

Protein 7% Carbohydrates 49% Fat 44%

All nutrition values

Calories: 350 kcal
Protein: 6 g
Carbohydrates: 45 g
of which sugars: 10 g
Fat: 18 g
of which saturated: 8 g
Fibre: 8 g
Salt: 1.5 g

Values provided by the cook.

Allergens

Contains

Peanut
Nightshades

Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.

Source: alfiecooks.substack.com