African Sweet Potato Soup
, Updated Oct 31, 2020
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This African Sweet Potato Soup boasts an unusual ingredient – peanut butter! It is delicious and will wake up your taste buds with a spicy kick.
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As you may have noticed I am a huge fan of soup. It ticks so many boxes for me – easy to prepare, healthy, purse-friendly and, above all, delicious.
I am always on the look out for new soup recipes and when I stumbled across this recipe for African Sweet Potato Soup I was very intrigued.
Turns out it is one of the most flavour-packed soups ever… To the tune of ‘Everything is AWESOME!!’ from the Lego movie, altogether now, ♬♬ This soup is AWESOME….. ♬♬
It might sound completely ridiculous, but food bloggers are often simply surrounded by food, yet still have nothing to eat for lunch.
And by ‘nothing’ I mean nothing sensible and nutritious. I frequently have a choice of cake, cupcakes or pie for dessert, but literally nothing savoury other than toast to eat.
Hence soup. Soup is my every day, too busy to cook, saviour. I could, and do, eat soup almost daily in the winter.
My spinach soup is a firm favourite, or if I need something more filling, I opt for minestrone or ribolita.
This African sweet potato soup is definitely quite filling – must be the peanut butter! – and it will also wake up your taste buds with a spicy kick. Serve with a thick slice of Sourdough!
Can’t get enough of soup? Are you a lover of all things spicy? Here’s some more tasty inspiration from the blogosphere…
- Thai roasted squash and sweet potato soup from Vikalinka
- Spiced roast pumpkin soup from Domestic Gothess
- Warmly spiced peanut sweet potato and black eye pea stew from Kellie’s food to glow.
- Spicy parsnip and sweet potato soup from Kitchen Sanctuary.
African sweet potato soup
Ingredients
- 1 large onion finely chopped
- 2 garlic cloves finely minced
- 1 tsp cumin seeds or ground cumin
- ½ tsp chilli flakes plus more to garnish
- 2 tsp finely grated fresh ginger
- 1 tsp sugar
- 3 large sweet potatoes peeled and cubed
- 1 large parsnip peeled and cubed
- 1 red pepper de-seeded and roughly chopped
- 400 g | 14oz can chopped tomatoes
- 900 ml | 4 cups hot vegetable stock
- 2-3 tbsp smooth peanut butter
- salt and pepper to season
- handful finely chopped roasted peanuts to garnish optional
- 1-2 tbsp olive oil to fry
Instructions
- Heat the oil in a large pot and add the cumin seeds, chilli flakes and ginger. Fry for a minute then add the onion, garlic and sugar stirring for a few minutes over medium-low heat until onion is soft.
- Add the sweet potato, parsnip and tomatoes and stir for a couple of minutes.
- Add the stock, bring to the boil and then simmer for about 15 minutes or until vegetables are tender.
- Pulse the soup in a blender (or use an immersion blender) until smooth.
- Return to the pot then stir in the peanut butter.
- Check the seasoning and serve with a sprinkling of chilli flakes, a handful of chopped roasted peanuts, and a drizzle of oil.
This was absolutely delicious! It was thick and creamy and the hint of a warm spicy finish at the end. The flavours marry beautifully together. Thanks for sharing your recipe. I will be definitely making this again.
This soup was beyond delicious❣️
It would be helpful to arrange the ingredient list order to match the order in which they are used.
More than delicious!
could this soup be made with almond butter? I am allergic to peanuts
You can try it but it will taste quite a bit different
I’ve just made this soup for the second time. My husband and I both love it.
I can say that it freezes very well, too. A bit of freshly chopped coriander as garnish is a nice addition…if you like coriander. The flavours work well together.
Thank you.
Delicious! Thank you!
Mine is cooking now. It is 12:30am, but I just couldn’t wait! Smells fabulous. I used chicken broth in mine.
Sounds yummy. I’ve just got mine simmering now! I presume the red pepper is softened down with the onions?? You’ve left it out of the instructions.
Thanks for the recipe hough. I’m sure it will be delicious 😋
Oops! Yes ❤️
Definitely going to try this, as anything with peanut butter appeals to my taste buds. Can’t wait. Can it be frozen ?
I haven’t tried freezing but I don’t see any reason not to x
I just made this for the first time. Delicious! But my diabetic husband is keeping a food diary and would like the nutrient values (carbs, proteins, fats) please.
I will do my best to look this up for you and add it to the recipe x
You’ve made one of my favourite soups so beautiful! My husband is from Zambia and his Mum used to make this soup (but with chicken, as is the usual way), and I have done the vegan version for many years for home and work. Anyone reading the recipe and wondering what the heck it tastes like should just make it. It is indescribably gorgeous.