Sweet Potato and Peanut Butter Soup
Sweet Potato and Peanut Butter Soup is smooth, rich, and packed with warm flavors. The natural sweetness of sweet potatoes blends with creamy peanut butter, creating a comforting and nutrient-dense dish.
Equipment
- Large pot For cooking the soup
- Blender or Immersion Blender For pureeing the soup
- Wooden Spoon For stirring
Ingredients
- 3 medium sweet potatoes peeled and chopped
- 1 small onion chopped
- 3 cups vegetable broth or chicken broth
- 2 tablespoons peanut butter smooth or chunky
- 1 teaspoon fresh ginger grated
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and ginger, cooking until softened and fragrant.
- Add sweet potatoes and vegetable broth. Bring to a simmer and cook for 15-20 minutes, until the sweet potatoes are tender.
- Blend the soup using an immersion blender or a regular blender until smooth.
- Stir in peanut butter until fully incorporated. Adjust seasoning with salt and black pepper if needed.
- Serve warm with a drizzle of coconut milk or a sprinkle of crushed peanuts for extra texture.
Notes
- For a spicier version, add a pinch of cayenne or red pepper flakes.
- If using a regular blender, allow the soup to cool slightly before blending.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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