Sweet Potato Soup with Peanut Butter and Coconut Milk

This Sweet Potato Soup with Peanut Butter and Coconut Milk is a unique twist on an old favorite, sweet potato soup.

Hi everyone! I’m Anne from Anne’s Healthy Kitchen. I’m really excited to be a guest on Tiffany’s blog because I love her approach to food and her delicious clean eating recipes.

I have lived and traveled in many different countries and experienced many very different diets; what they had in common is exactly Tiffany’s clean eating approach. Using fresh, real food to cook simple, colorful and tasty meals.

Today I want to offer you this recipe I created that replaced our sweet potato and carrot soup family favorite. This is my new version of Sunday night’s family soup! Even my 4-year old, who is not a big fan of soups, absolutely loves this one.

I am European and peanut butter is an exotic ingredient for me. I love it together with coconut milk, as a sauce for sautéed vegetables like in Indonesia. And I love the nutty taste it imparts to this soup.

It is very easy to make; you can adjust the quantities of both peanut butter and coconut milk to your own taste. You can also add some chipotle pepper for a spicy touch and a smoky taste.

YOU MIGHT ALSO ENJOY:

• Curried Sweet Potato Soup
• Stuffed Mexican Sweet Potatoes
• Sweet Potato Irish Colcannon

RECIPE REFERENCE:

• What is Tomato Passata?

Sweet Potato Soup with Peanut Butter and Coconut Milk

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Course: Main Course

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 354kcal

Ingredients

• 1½ lb. sweet potatoes (peeled)
• 1 tbsp. oil
• 1 cup yellow onion (chopped)
• 3 medium garlic cloves (minced)
• 1 inch fresh ginger (peeled and grated)
• ½ tsp. ground cinnamon
• 1 tsp. ground cumin
• ⅕ tsp. cayenne pepper
• 2¾ cups chicken stock
• 2 tbsp. tomato passata
• 1 tsp. salt
• 1 cup coconut milk
• ½ cup natural peanut butter
• a few chopped peanuts for garnish (optional)

US Customary – Metric

Instructions

• Peel sweet potatoes and cut into large chunks; set aside.
• Heat the olive oil in a large soup pot over medium heat. Sauté onion until soft and light golden brown, about 5 minutes. Add garlic and ginger and sauté a few minutes more; add cinnamon, cumin and cayenne pepper; mix well.
• Add chicken stock or water, then add tomato puree, salt and sweet potatoes. Bring to a boil, then reduce heat and simmer until sweet potatoes are soft, approximately 20 minutes.
• Remove from heat. Using an immersion blender, blend soup until smooth.
• Whisk in peanut butter and coconut until smooth.
• Cook again over medium heat until heated through. Adjust seasoning, to taste.
• You can garnish with a few peanuts.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Calories: 354kcal | Carbohydrates: 33g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 590mg | Potassium: 779mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16148IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg