Sweet Potato Peanut Butter Soup Recipe

If you’re looking for a soup that’s creamy, comforting, and packed with bold flavors, then you’re going to adore this Sweet Potato Peanut Butter Soup Recipe. It’s got that perfect balance of sweetness from the potatoes, richness from the peanut butter, and a little curry spice kick that makes it uniquely satisfying. When I first tried this recipe, I was blown away by how these simple ingredients came together to make something so rich and cozy. Stick with me, and I’ll guide you through every step so you can nail it in your kitchen too!

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Ingredients You’ll Need

These ingredients work so wonderfully together—I love how the curry powder and garlic build a warm base, while the peanut butter and coconut milk add creaminess without dairy. When you’re shopping, look for natural peanut butter with minimal additives for that rich, authentic flavor.

• Neutral oil: Use a light oil like canola or vegetable for sautéing without overpowering the flavors.
• Yellow or red onion: Adds that sweet-savory foundation—dicing it small helps it soften quickly.
• Garlic cloves: Fresh is best here for aromatic warmth.
• Curry powder: I like to use a mild-to-medium blend to keep it approachable but flavorful.
• Sweet potatoes: Choose firm, evenly-sized ones for even cooking and natural sweetness.
• Vegetable broth: Use low-sodium if you want to control salt levels better.
• Whole tomatoes: Drained and chopped, they add acidity and depth to balance the sweet potatoes.
• Cayenne pepper (optional): Add if you want a hint of heat; I usually go light to keep it cozy.
• Chunky peanut butter: The texture adds a bit of fun, plus natural nutty creaminess.
• Coconut milk: This rounds out the creaminess, lending subtle sweetness and a silky finish.

Variations

I love that this Sweet Potato Peanut Butter Soup Recipe is a great base for experimenting—it’s so forgiving and adapts well to what you have on hand or your dietary preferences.

• Add greens: My family goes crazy when I stir in some chopped spinach or kale at the end for extra color and nutrients.
• Spicy kick: I sometimes swap cayenne for smoked paprika or add a pinch of chili flakes for a smoky heat.
• Use crunchy peanut butter: This adds texture which makes the soup feel extra hearty—try it if you’re looking for a bit of bite.
• Slow cooker version: If you want hands-off cooking, toss everything in a slow cooker and let it simmer on low for 4-6 hours.

How to Make Sweet Potato Peanut Butter Soup Recipe

Step 1: Sauté the base flavors

Heat your neutral oil in a large pot over medium-high heat, then add the diced onion. Stir it around for about 2 minutes until it becomes translucent and tender—that’s when the flavor really starts to build. Next, toss in the minced garlic and curry powder and sauté for another 2 minutes. This step is key to blooming the spices and really kicking the depth up.

Step 2: Cook the sweet potatoes

Add your diced sweet potatoes to the pot and cook with the aromatics for 2 more minutes. This helps them start softening and lets them soak up those wonderful flavors before adding liquids.

Step 3: Simmer the soup

Pour in the drained and chopped whole tomatoes, along with the vegetable broth and cayenne pepper if you’re using it. Give it a good stir, then cover the pot and bring everything to a boil. Once boiling, lower the heat to a simmer and let it cook for 20 minutes, or until the sweet potatoes are tender when you poke them with a fork.

Step 4: Add peanut butter and coconut milk

Now here’s the part that makes this recipe truly special! Add the chunky peanut butter and coconut milk to the pot. Stir everything well, put the lid back on, and let it simmer gently for another 30 minutes. This slow melding of flavors creates that rich, creamy texture you’ll love.

How to Serve Sweet Potato Peanut Butter Soup Recipe

Garnishes

I tend to sprinkle chopped fresh cilantro or parsley on top—the fresh herbiness adds a lovely contrast to the rich soup. A dollop of plain yogurt or coconut cream can also make a nice creamy topping that cools down the slight spice. If you’re feeling adventurous, roasted peanuts or pumpkin seeds add a nice crunch that complements the peanut butter flavor.

Side Dishes

My go-to pairing is some warm crusty bread or garlic naan for dipping—that way, you can soak up every last bit of that silky soup. For a fuller meal, I often add a simple green salad dressed with lemon vinaigrette to brighten the plate.

Creative Ways to Present

For dinner parties, I like to serve the soup in small, rustic bowls and drizzle a swirl of coconut milk on top in a spiral design. Adding a few fresh chili slices or a sprig of cilantro makes the presentation pop—and your guests always ask for the recipe afterward!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge—it keeps well for up to 4 days. When you reheat, you might notice it thickens a bit, so just add a splash of broth or water to loosen it back up while warming.

Freezing

This soup freezes beautifully. I portion it in freezer-friendly containers, and it holds its flavor and texture nicely when thawed. Just thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat gently on low heat on the stove, stirring frequently to avoid sticking. The soup will thicken as it reheats, so keep some broth or water handy to thin it out to your preferred consistency.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Peanut Butter Soup Recipe brings together simple ingredients into a bowl of true comfort. It’s the kind of recipe I keep coming back to because it feels like a warm hug after a long day. Next time you’re craving something cozy, try it out—you’ll find it’s easier to make than you expect, and everyone will be asking for seconds. Grab your pot, some peanut butter, and sweet potatoes, and let’s cook up some magic!

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