This African Peanut Soup makes a delicious weeknight meal. It's packed with flavor from African spices, coconut milk, and fresh sweet potatoes. And it's ready in just 30 minutes!
3cupsvegetable stock or water215-ounce cans coconut milk1 cup diced yellow onion½ cup diced celery4 large garlic cloves, pressed or minced1 teaspoon seeded and diced hot chile pepper4 cups chopped sweet potato (½-inch pieces)1 ½ cups chopped tomato (½-inch pieces) or 1 (14.5-ounce) can diced fire-roasted tomatoes2 teaspoons sea salt, or to taste¼ teaspoon ground black pepperPinch of cayenne pepper1 tablespoon wheat-free tamari or other soy sauce (optional)1 tablespoon Berbere spice mix (optional)¾ cup creamy or crunchy peanut butter2 tablespoons finely chopped fresh cilantro½ cup roasted unsalted peanuts, for garnish
Instructions
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.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.Add the cilantro, stir well, and garnish with peanuts before serving.
Notes
Variations: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.
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