This vegan African sweet potato soup is hot, spicy and packed with flavour | Supergolden Bakes
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5 from 2 votes

African sweet potato soup

Prep Time12 mins
Cook Time25 mins
Total Time37 mins
Course: Soup
Cuisine: African
Servings: 4 -5 servings
Author: Lucy Parissi | Supergolden Bakes


  • 1 large onion finely chopped
  • 2 garlic cloves finely minced
  • 1 tsp cumin seeds or ground cumin
  • 1/2 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


  • 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.