Spicy Peanut Soup with Sweet Potato + Kale (2024)

Ingredients

Units Scale

• 2 tablespoons olive oil
• half an onion, diced
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed
• one 14-ounce can fire roasted tomatoes
• one 14-ounce can light coconut milk
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon curry and/or turmeric
• 1/2 cup chopped peanuts
• 1/4 cup peanut butter
• 1–2 cups kale, stems removed, chopped

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1. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
2. Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
3. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
4. Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!

Slow Cooker:Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Donezo! Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork. If you’re doing Sugar Free January with us, this is an excellent recipe that has natural sweetness and nutritious fats to keep you full. I like to dip into this with some seedy crackers – you can find our product recommendations on this post.

One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale,jalapeño, coconut milk,cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots. If you want a legit West African version of that soup, here are two sources – ablog post, and a video.

Freezer Meal Version

1. Freeze Together:
   3 cups chopped sweet potatoes, fresh or frozen
   2 jalapeños, minced
   half of an onion, chopped
   4 cloves garlic, minced
   1 teaspoon curry powder
   1 teaspoon turmeric
   1 teaspoon salt
   1 14-ounce can fire roasted tomatoes
   1 14-ounce can coconut milk
2. Instant Pot Instructions: High pressure 8 mins + 10 mins natural release
3. Slow Cooker Instructions: High setting 6 hours
4. Final Step: Stir in 1/4 cup peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale. Add water to thin to desired consistency.
5. Check out our full freezer meal posts with all recipes and instructions here!