Can I use smooth peanut butter instead of chunky?

Absolutely! Smooth peanut butter will create a more uniform texture throughout the soup. If you miss the texture that chunky provides, consider adding a handful of chopped roasted peanuts as a garnish when serving.

With the specified amount of cayenne, it has a mild warmth rather than being truly spicy. You can easily adjust this by omitting the cayenne completely for a mild version or doubling it for more heat. The curry powder adds flavor but minimal heat.

Can I make this soup in a slow cooker?

Yes! Sauté the onions, garlic, and curry powder on the stovetop first, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6-7 hours or high for 3-4 hours, adding the peanut butter and coconut milk during the last hour of cooking.

How can I make this soup without coconut milk?

If you're avoiding coconut, substitute with heavy cream, half-and-half, or for a non-dairy option, use unsweetened almond milk or cashew cream. Each will change the flavor profile slightly but will maintain the creamy texture.

Sweet Potato Peanut Butter Soup Recipe

Description

A cozy and comforting bowl of soup combining the natural sweetness of sweet potatoes, the nuttiness of peanut butter, and a hint of warmth from curry spices. This creamy and satisfying dish is perfect for any day you need a hearty yet simple meal.

Ingredients

Units Scale

For the Soup:

1 tablespoon of neutral oil
1 small yellow or red onion, diced
2 garlic cloves, minced
1 tablespoon of curry powder
2 large sweet potatoes, diced
2 cups of vegetable broth
28 ounces of whole tomatoes, drained and chopped
1/2 teaspoon of cayenne pepper (optional)
1/2 cup of chunky peanut butter
1/2 cup of coconut milk

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Instructions

Sauté the Aromatics
In a large pot over medium-high heat, add the oil and heat it up. Once the oil is hot, add the diced onion and sauté for about 2 minutes, or until the onion becomes translucent and tender. Then, add the minced garlic and curry powder, stirring them into the onions, and continue to sauté for another 2 minutes to allow the spices to bloom.
Cook the Sweet Potatoes
Add the diced sweet potatoes into the pot. Stir them into the sautéed aromatics and let the mixture cook for another 2 minutes to begin softening the sweet potatoes.
Simmer the Soup
Stir in the chopped tomatoes, vegetable broth, and cayenne pepper (if using). Cover the pot, bring the mixture to a boil, then lower the heat to a simmer and let it cook for about 20 minutes. This will allow the sweet potatoes to fully soften and the flavors to meld together.
Incorporate the Peanut Butter and Coconut Milk
Add the chunky peanut butter and coconut milk into the pot. Stir to combine. Once incorporated, cover the pot again and allow the soup to simmer for another 30 minutes. This step ensures a creamy, rich consistency and enhances the flavor profile.

Notes

Time-Saving Tip: Buy pre-chopped onion, sweet potato, and garlic to reduce prep time.
Stock Quality: Use a rich, high-quality vegetable broth to elevate the soup’s flavor.
Adjust Consistency: If you prefer a thicker or thinner soup, adjust the amount of vegetable broth accordingly.
For Creaminess: Blend some or all of the soup using an immersion blender or countertop blender for a creamier texture.

Nutrition

Serving Size: 1 Serving
Calories: 430kcal
Sugar: 14g
Sodium: 640mg
Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 10g
Cholesterol: 0mg