African Peanut Soup

African Peanut Soup Recipe

4 from 2 reviews

From the book The 30 Minute Vegan Soup’s On! by Mark Reinfeld.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013.



  • 3 cups vegetable stock or water
  • 2 (15-ounce) cans coconut milk
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 4 large garlic cloves, pressed or minced
  • 1 teaspoon seeded and diced hot chile pepper
  • 4 cups chopped sweet potato (1/2-inch pieces)
  • 1 1/2 cups chopped tomato (1/2-inch pieces) or 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 2 teaspoons sea salt, or to taste
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper
  • 1 tablespoon wheat-free tamari or other soy sauce (optional)
  • 1 tablespoon Berbere spice mix (optional)
  • 3/4 cup creamy or crunchy peanut butter
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 cup roasted unsalted peanuts, for garnish


  1. Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
  2. Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, and cook for 5 minutes, stirring occasionally.
  3. Add the cilantro, stir well, and garnish with peanuts before serving.



You can sauté the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock.

Replace the peanut butter with almond butter or other nut butter.

For a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water.

Add 2 cups of chopped spinach, chard, or kale once the peanut butter is added.