Why You’ll Love This Recipe
This soup combines the natural sweetness of sweet potatoes with the earthy flavor of peanuts and a subtle kick from chili flakes, creating a well-balanced, satisfying dish. The addition of cumin, ginger, and garlic adds depth and complexity, making this soup a perfect balance of savory and slightly sweet flavors. It’s nutritious, filling, and a great way to enjoy vegetables in a new and exciting way.
Ingredients
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 1 tsp cumin seeds or ground cumin
- 1/2 tsp chili flakes (plus more to garnish)
- 2 tsp finely grated fresh ginger
- 1 tsp sugar
- 3 large sweet potatoes, peeled and cubed
- 1 large parsnip, peeled and cubed
- 1 red pepper, de-seeded and roughly chopped
- 400 g (14 oz) can chopped tomatoes
- 900 ml (4 cups) hot vegetable stock
- 2-3 tbsp smooth peanut butter
- Salt and pepper, to season
- Handful of finely chopped roasted peanuts (optional, for garnish)
- 1-2 tbsp olive oil (for frying)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Aromatics: Heat olive oil in a large pot. Add cumin seeds, chili flakes, and ginger, frying for about a minute until fragrant. Add the chopped onion, garlic, and sugar, stirring occasionally over medium-low heat until the onion softens (around 5 minutes).
- Add Vegetables: Stir in the cubed sweet potatoes, parsnip, and chopped red pepper. Cook for a couple of minutes to combine the flavors.
- Add Tomatoes and Stock: Pour in the chopped tomatoes and vegetable stock, bringing the soup to a boil. Reduce the heat and simmer for about 15 minutes or until the vegetables are tender.
- Blend the Soup: Use a blender or immersion blender to puree the soup until smooth and creamy. Return the soup to the pot.
- Stir in Peanut Butter: Add the peanut butter to the soup and stir until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, and garnish with a sprinkle of chili flakes, roasted peanuts, and a drizzle of olive oil.
Servings and Timing
- Servings: 4-5
- Total Time: 37 minutes (12 minutes prep, 25 minutes cook)
Variations
- Add More Spice: Increase the chili flakes or add a dash of hot sauce to make the soup spicier.
- Vegan Option: This recipe is already vegan-friendly, but you can make it even richer by adding coconut milk instead of peanut butter for a creamy coconut flavor.
- Vegetable Variations: You can add other root vegetables like carrots or turnips for extra depth of flavor.
Storage/Reheating
- To Store: Store leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze: This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
- To Reheat: Reheat in a pot on the stovetop over medium heat, adding a splash of vegetable stock or water to adjust the consistency.
FAQs
Can I use a different nut butter?
Yes, almond or cashew butter can be used as alternatives to peanut butter.
Is this soup spicy?
The soup has a mild heat from the chili flakes, but you can increase the amount to suit your preference.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge or freezer for easy meal prep.
Can I add protein to this soup?
To add protein, consider adding chickpeas, lentils, or tofu to the soup.
How do I make this soup creamier?
For a richer, creamier texture, you can add a splash of coconut milk along with the peanut butter.
Conclusion
African Sweet Potato Soup is a hearty, flavorful dish with the perfect balance of sweetness, spice, and creaminess. With its rich peanut butter base and tender vegetables, this soup is both comforting and nutritious. Whether you’re serving it as a cozy dinner or preparing it ahead of time, it’s a delicious and easy dish that’s sure to impress.
African Sweet Potato Soup
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Yield: 4-5 servings
- Category: Soup, Vegan, Comfort Food
- Method: Stovetop
- Cuisine: African-Inspired
- Diet: Vegan
Description
This African Sweet Potato Soup is a flavorful, comforting dish packed with vibrant spices, creamy peanut butter, and tender vegetables. Perfect for a hearty, nutritious meal, it combines sweet potatoes, parsnips, and peanuts with a subtle kick from chili flakes, creating a delicious balance of savory and slightly sweet flavors.
Ingredients
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 1 tsp cumin seeds or ground cumin
- 1/2 tsp chili flakes (plus more to garnish)
- 2 tsp finely grated fresh ginger
- 1 tsp sugar
- 3 large sweet potatoes, peeled and cubed
- 1 large parsnip, peeled and cubed
- 1 red pepper, de-seeded and roughly chopped
- 400 g (14 oz) can chopped tomatoes
- 900 ml (4 cups) hot vegetable stock
- 2–3 tbsp smooth peanut butter
- Salt and pepper, to season
- Handful of finely chopped roasted peanuts (optional, for garnish)
- 1–2 tbsp olive oil (for frying)
Instructions
- Cook the Aromatics: Heat olive oil in a large pot. Add cumin seeds, chili flakes, and ginger, frying for about 1 minute until fragrant. Add the chopped onion, garlic, and sugar, stirring occasionally over medium-low heat until the onion softens (about 5 minutes).
- Add Vegetables: Stir in the cubed sweet potatoes, parsnip, and chopped red pepper. Cook for a couple of minutes to combine the flavors.
- Add Tomatoes and Stock: Pour in the chopped tomatoes and vegetable stock, bringing the soup to a boil. Reduce the heat and simmer for about 15 minutes or until the vegetables are tender.
- Blend the Soup: Use a blender or immersion blender to puree the soup until smooth and creamy. Return the soup to the pot.
- Stir in Peanut Butter: Add the peanut butter to the soup and stir until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, and garnish with a sprinkle of chili flakes, roasted peanuts, and a drizzle of olive oil.
Notes
- Add More Spice: Increase the chili flakes or add a dash of hot sauce for more heat.
- Vegan Option: This recipe is already vegan, but you can swap the peanut butter with coconut milk for a creamier coconut flavor.
- Vegetable Variations: Add other root vegetables like carrots or turnips for added flavor depth.
