Peanut-Sweet Potato Soup

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Strangely enough, peanuts and sweet potatoes make a great pair. Between the warm fall hues of this sweet potato soup and the crisp, bright flavors of the Fennel-Apple Salad accompanying it (get the recipe in the Nourish Weekly Menus archive), this meal is truly a feast for the senses.

Peanut-Sweet Potato Soup


Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: Serves 6

Peanut-Sweet Potato Soup


  1. 1 tablespoon peanut oil
  2. 4 cups peeled, 1/2-inch-cubed orange-fleshed sweet potato (also called garnet yams) (2 pounds or roughly 2 large sweet potatoes)
  3. 1 cup diced onion
  4. 6 cloves garlic, minced
  5. 1 teaspoon cumin
  6. ¾ teaspoon ground coriander
  7. Sea salt, to taste
  8. 4 cups vegetable broth
  9. 1 cup creamy peanut butter
  10. 2 tablespoons tomato paste
  11. ½ teaspoon red pepper flakes
  12. ¼ cup cilantro, chopped


Heat peanut oil in a large pot over medium heat. Add sweet potato, onion, garlic, cumin, coriander and a pinch of salt. Cook for 5-10 minutes, until onions are translucent.

Pour in 2 cups broth and peanut butter and stir until smooth. Add remaining broth, tomato paste and pepper flakes, and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, until sweet potatoes are soft, but not mushy. Season with additional salt (amount will depend on how salty your peanut butter is … you should add enough so that the flavors “pop,” but it doesn’t taste overtly salty).

Garnish with chopped cilantro.


Cook Time: 25-35 minutes

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