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Spicy Peanut Soup with Sweet Potato + Kale

141 reviews / 4.9 average

Spicy Peanut Soup. Are you ready?

All the people shout: WE ARE READY!

When eating well involves:

  • sweet potatoes
  • peanuts / peanut butter
  • fire roasted tomatoes
  • garlic and jalapeño
  • cilantro

…and a generally creamy, spicy, YUMMY vibe, there is no denying this.

You guys, this soup! Stew? It’s kind of both. It depends on how you make it and how much liquid you add, but EITHER WAY IT IS SO DARN GOOD. It literally checks all the boxes – creamy, satisfying texture; extremely awesome flavor; super nutritious; doesn’t take five and a half days to make. It doesn’t have meat, but girl, if you want meat, add meat! Not huge on kale? Swap for spinach. These are my favorite kinds of recipes – ones that just kind of let you do whatever you want to do and make it your very own.

Spicy Peanut Soup in Instant Pot.

Some Options For Cooking Peanut Soup

Okay, you’ve got choices here.

  • Instant Pot: Raise your hand if you got one for Christmas. Yeah? Good news, because this can be made in the Instant Pot!
  • Slow Cooker: also a yes!
  • Stovetop: ALSO a yes! In almost the same amount of time! You just need to babysit it a little more, but hey – babysitting garlic, onion, jalapeño, sweet potatoes, and a creamy soup base as it comes together happens to be my all-time favorite kind of babysitting.
  • Freezing it for meal prep: OF COURSE YES! More on that HERE.
Spoonful of Spicy Peanut Soup.

Why I Love This Soup

This soup is cozy and lovely. It’s not too spicy, although you could just omit the jalapeño altogether if you were worried about that. It has just the right balance of creaminess and kick and it reminds me of another version of a good-for-you curry. Speaking of which, this would go great over some brown rice or quinoa.

You would not be sad if you made a skillet of socca (bread! hot, buttery, crispy, gluten-free chickpea flat bread!) to go with this soup.

You have no excuses. I am not letting you get out of making this recipe.

Blanket, soup mug, and Netflix, coming right up.

Check Out Our Video For How To Make Spicy Peanut Soup:

More Soup Love

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Sweet Potato Peanut Soup in bowls with crackers.

Spicy Peanut Soup with Sweet Potato + Kale


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 56 (about 1 1/2 cups per serving) 1x

Description

Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.


Scale

Ingredients

  • 2 tablespoons olive oil
  • half an onion, diced
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 3 large sweet potatoes, peeled and cubed
  • 1 14-ounce can fire roasted tomatoes
  • 1 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
  • 12 cups kale, stems removed, chopped

Instructions

  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.

Notes

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 – a blog 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!
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: West African-Inspired

Keywords: peanut soup, peanut stew, Instant Pot soup, spicy soup, sweet potato soup

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View the freezer meal version of this recipe here.

You might also like our full freezer meals post.

One More Thing!

This recipe is part of our best healthy winter recipes page. Check it out!

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Recipe rating

504 Comments

  1. Pinch of Yum Logo

    This is so good. I added chicken from a rotisserie chicken I bought at Sam’s Club . Then it was very thick & Hearty. I loved the peanut butter addition. Very easy to make in the instant pot. Will make again. Great recipe, thank you.






  2. Pinch of Yum Logo
    Amy

    Thank you for this delicious recipe! I am mother of three and a full time nursing student – I need fast, easy, nutritious meals. You weren’t kidding when you said this checks all the boxes! This meal will go into my regular rotation from now on. I had seconds and my husband had thirds!

  3. Pinch of Yum Logo
    Kait

    So easy and so tasty! I just made this for the first time and will definitely make it again. Will likely add chicken or shrimp next time. Agree it would be great over rice too, as it is nice and thick!






  4. Pinch of Yum Logo
    Rachel

    This isn’t something I’d normally try but it was great. One question – what kind of peanut butter do you use? I’m assuming something better than the Skippy that we usually have at home!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Glad to hear it Rachel! We like to use all natural peanut butter with the only ingredients being peanuts and salt.

  5. Pinch of Yum Logo
    Ron McCutchan

    Made this for a starter for Christmas dinner (as opposed to the usual sweet potatoes). It was amazing! Since I didn’t have curry powder, I added cumin, coriander, ginger, and chili powder as well as the turmeric.






  6. Pinch of Yum Logo
    Indicaa

    This looks good. It reminds me of the West African Peanut Stew dishes I have had over the years. The ingredients are almost exactly the same except, the stew is typically served with pounded yam instead of flatbread.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Yes, this is quite similar to West African Peanut Stew. Pounded yam sounds wonderful!

  7. Pinch of Yum Logo
    Michelle

    This was great on a cold winter evening. Will make again. Used a potato masher to mash up a bit of the sweet potato.

  8. Pinch of Yum Logo
    Allison

    I love all your recipes and am very excited to make this soup. If I want to add skinless boneless chicken breast, do I need to adjust the time on the slow cooker or do anything else differently? Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      The chicken should be cooked in 6 hours, so you shouldn’t need to do anything differently!

  9. Pinch of Yum Logo
    Jenn Boomz

    Hi! Great recipe, and easy in the instant pot for a weeknight dinner. We like it served over rice. I will say with curries and turmeric, it’s always a good idea to bloom the spices no matter the method of preparation. Otherwise, they can end up tasting flat and bitter. Just use the saute function on your instant pot to do the onions and aromatics (garlic, peppers, and spices). Then add the potatoes for a swish or four, and after the spices are nicely bloomed and the onions are translucent; THEN dump the tomatoes, coconut milk, and one cup of water, scraping any brown stuck bits from the bottom of the instant pot with a wooden spoon. Turned out with a richer flavor that way.






  10. Pinch of Yum Logo
    KC

    This was blind-blowingly delicious! I used full-fat coconut milk and added a tsp of smoked paprika…left a few seeds from the jalapeno and this was a huge hit!!!!






    1. Pinch of Yum Logo
      Jessica Ramos

      Hello,
      I was ready to make this recipe when I realized I had no curry. What can substitute with that is not turmeric?

  11. Pinch of Yum Logo
    peter gariepy

    “Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release.”

    Do you mean 30 minutes?

    1. Pinch of Yum Logo
      Claire

      It actually was 3 mins, wonders of the insta-pot. Took a long time for it to pre-heat though.






  12. Pinch of Yum Logo
    emily

    This soup is SO, SO, SO good!! And easy. The flavours just work and I love the texture the peanuts add. I can never find fire roasted tomatoes, so just use canned diced tomatoes. I also crush the sweet potato gently with a wooden spoon after it’s cooked and add a little honey and sriracha for extra kick. It’s a perfect dinner for a cold night!






  13. Pinch of Yum Logo
    Tim

    OMG! I love Maafe, so no wonder I immediately put this on the menu for Meat-Free-Monday the week after next!! And now I am also gonna cook Maafe at the weekend. Ha!! Two meals sorted in one go. Love your blog Lindsay. I cook, and take inspiration from it quite a bit, albeit quietly 😉

  14. Pinch of Yum Logo
    Fin

    hi is there an alternative instead of peanut butter because there’s allergies of peanut for person I’m cooking for.

  15. Pinch of Yum Logo
    Sharon

    The soup was delicious however I’m wondering what I did wrong, because there was little too no “spicy” flavor? I followed the recipe exactly, but only had curry so didn’t add the turmeric. Should I have doubled the curry? Used both sweet potatoes and yams for color. Any suggestions for next time? It was so easy in the instant pot too. Looking forward to putting this in the rotation. Thank you!

  16. Pinch of Yum Logo
    Sophie

    I love, love, love all your recipes.

    I cannot, for the life of me, find fire roasted tomatoes in my city. Can I use normal canned tomatoes instead?

  17. Pinch of Yum Logo
    SuBethJimBob

    I don’t keep PB in the house (jar PB + spoon = empty jar + no PB). Do you think I could use PB2 (PB powder)? Would I reconstitute it ahead of time, or just stir the powder directly into the soup?

    (I’m figuring, while the soup is cooking, I’d make crispy chickpeas to use as a garnish instead of whole peanuts, whaddaya think?)

  18. Pinch of Yum Logo
    Diz

    I have never commented on a blog before, but this is our favorite food and we make it every 10-14 days. It is THE BEST!! I love almost every recipe I’ve tried here, but this is hands down our favorite. Thank you!






  19. Pinch of Yum Logo
    Parisa

    Very unique flavors! Delicious. Instead of jalapeno, I used a tsp of Chili flakes. I used garam masala instead of curry powder. Topped with a dollop of greek yogurt, chopped peanuts, and cilantro!






  20. Pinch of Yum Logo
    Keri

    I only have fire roasted tomatoes with green chilies. Can I use those instead or is it a totally different taste?