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Spicy Peanut Soup with Sweet Potato + Kale

166 reviews / 4.9 average

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

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.

How To Make This 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.

So many options, all made easy when you have so little time.

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.

Spicy Peanut Soup: FAQs

Can this soup be made in the Instant Pot or slow cooker?

Yes! See recipes notes.

Can I substitute anything for the peanut butter?

Almond butter (and almonds on top) could work!

Can I add protein to this?

Sure can! Cubed chicken would be perfect. Just simmer for a bit longer until the chicken reaches an internal temperature of 165 degrees F.

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

Print
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Sweet Potato Peanut Soup in bowls with crackers.

Spicy Peanut Soup with Sweet Potato + Kale


  • Author: Lindsay
  • 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.


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • half an onion, diced
  • 1 jalapeno, 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
  • 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!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • 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.

Frozen meals stored in bags.

More Soup Recipes To Love


One More Thing!

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

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Recipe rating

553 Comments

  1. Pinch of Yum Logo
    Lauren

    Would it change the flavor profile dramatically if I were to use chicken bone broth in place of water?

  2. Pinch of Yum Logo
    August

    I love all variations of peanut- sweet potato soup, so I gave your recipe a whirl. Absolutely delicious! I made a few concessions based on what I had in the house. I like to use what I have on hand instead of running out every time I try a new recipe.

    Here were my changes, they were minor:

    1)I used small asian chiles for heat, since I did not have jalapeños on hand. They were perfect and added the right kick.

    2)I used regular chopped tomatoes instead of fire roasted. I am sure the fire roasted would go beautifully as well.

    3)I added one can of drained chickpeas for some added protein. I have had other peanut stews that used chickpeas and they went great with this soup.

    4)I used an all natural peanut butter with nothing in it but peanuts. (Crazy Richards). I had to add just a touch more salt to the stew, because the peanut butter didn’t have any in it.






  3. Pinch of Yum Logo
    Joanne

    I’ve made it for lunch topped with basil. Chili de arbòl instead of jalapeno.
    Yummy !
    Thank you to share all these recipes.






  4. Pinch of Yum Logo
    Tessa

    Does creamy or natural peanut butter work better for this recipe? Making it now and I have both kinds. Thank you!

  5. Pinch of Yum Logo
    nancy k

    scrumptious and warming soup on this January day. Loved it all and only change I made was adding less peanut butter b/c I prefer more of a balance between the coconut milk and pb. The fresh lime suggested in another comment is essential! Thank you POY!






  6. Pinch of Yum Logo
    Emily

    LOVE. THIS. RECIPE. I almost didn’t make it because I couldn’t imagine what it would taste like but the reviews were so good so I decided to give it a try and I’m so glad I did!! Definitely going to add to my regular winter dinners rotation. Very filling and easy to make with common ingredients. The only difference I made was I added about a teaspoon of red pepper flakes at the end to make it extra spicy and I doubled the kale because I love kale. Thank you for this recipe!!!






  7. Pinch of Yum Logo
    Pammie

    OH. MY. WORD! My neighbor made this about a month ago, and brought me a bit to try. It was SO delicious that I went out and bought all the ingredients I needed (except the jalapeno), and made it tonight! I’ve already shared the recipe with my daughter, and two best friends. I am thrilled to have an easy, fairly quick, healthy and delicious meal that can be thrown in the freezer for later! Thank you! DELICIOUS! Oh! I did end up using organic chicken broth instead of water…yum!

  8. Pinch of Yum Logo
    Iain Melchizedek

    Great recipe. I went step further and put water chestnuts in it. That was not a mistake. 😄 YUM!






  9. Pinch of Yum Logo

    My family loves this easy recipe! I add cooked chicken and when I don’t have jalapeño, I sub red peppper flakes. I also usually add extra kale since it’s the only time I can get my husband to eat kale!
    Delicious recipe that tastes like it came from an expensive restaurant!






  10. Pinch of Yum Logo
    Volance

    This has become a go-to recipe and a bottom of the ice-box type of recipe. I typically start with a mirepoix and go on with whatever I have at hand whether it be zucchini, bell pepper, leek, etc., then continue on with fire roasted tomato, sweet potato and kale. And peanut butter of course.

    Delicious.

    Every. Single. Time.

    I love this recipe.






  11. Pinch of Yum Logo
    Zuza

    Hi there, I have quick question – I’m in the UK and I can’t seem to find fire roasted tomatoes anywhere (apart from massively overpriced online order) and was wondering whether I can you normal canned chopped tomatoes? Is there any spices that I could add to create that “fire roasted” taste?






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Zuza! Great question! You can use normal canned chopped tomatoes. I can’t really think of any spices that would replicate the “fire roasted” flavor. A pinch of smoked paprika might work!

      1. Pinch of Yum Logo
        Zuza

        Hi Krista 🙂 I’ve made the soup with normal tinned tomates and added some smoked paprika for the firey state and a little bit of sugar for the sweetness of the roasted tomates! Absolutely delicious – definitely adding this to my list of favourites! 🙂






  12. Pinch of Yum Logo
    Miriam

    Delicious! For my nut allergy family left out the peanuts and replaced peanut butter with sun butter, with 1 teaspoon each of curry and turmeric. Thanks for a great adaptable wonderful recipe!






  13. Pinch of Yum Logo
    Isabell

    I made this last night and it came out great! I used sambal instead of jalapeno and sunflower butter instead of peanut butter because that is what I had on hand, so I don’t think that altered the overall taste.
    I am not a big fan of creamy soups, so this one hits that spot without being heavy. I did increase the spices a little, but the overall flavor is wonderful. This is one of those meals that are tasty and filling, and I did not miss not having any meat at all.
    Other than chopping the sweet potatoes, the prep is easy and the soup comes together pretty quickly.

    This one ticks all the boxes – great flavor, easy to make, and flexible enough so you can mod it up with what you have on hand.






  14. Pinch of Yum Logo
    Inge

    Sounds so great! On one slow cooker note it says 6 hours on low and on another below it it says 6 hours on high, will you clarify.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      If cooking the regular version, we’d recommend 6 hours on low. Enjoy!

  15. Pinch of Yum Logo
    Annie

    I love this recipe so much I’d like to make it as a freezer meal for someone who just had a baby…but she doesn’t have an instant pot or slow cooker. Is there a way to cook this on the stove top from freezer?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Annie! Yes, it should work just fine. I’d add everything to a pot over low heat to kind of defrost everything at first. Then, once everything is defrosted, you could simmer it, covered, for maybe 20-ish minutes until the sweet potato is tender.

  16. Pinch of Yum Logo
    Ryanne

    This may seem like a silly question, but should I use cocktail peanuts or dry-roasted? I’m looking forward to making this soup later in the week!

  17. Pinch of Yum Logo
    Kristin

    I love this soup!! I finish it with an immersion blender. It is like a creamy bisque with a ton of veggies. Great recipe!!






  18. Pinch of Yum Logo
    Kelsey

    Hands down our favorite easy dinner! We have made 3 to 4 batches of this every few months for the last few years and have yet to get sick of it. My extended family often requests that we make it when we get together. It is so tasty! We add a lot of sriracha and top it with some local kettle roasted jalapeno peanuts. SO GOOD!






  19. Pinch of Yum Logo
    Brianne Barkley

    I’ve lost track of how many times I’ve made this. My first batch was the frozen version while I was pregnant. My kid is now almost two and here I am still! 😂 and now she eats it too.

    It’s SO good and easy. I like to serve it sort of like a curry, so with rice and naan.






  20. Pinch of Yum Logo
    Stacy

    Can’t believe how good this was. First time cooking a curry recipe. Even my husband, who objects to most of my healthy cooking, loved this recipe.






  21. Pinch of Yum Logo
    Liz

    This is SO delicious! Made it for my non-vegetarian family and it was a hit. I doubled the recipe but 6 potatoes was too much for the insta pot. Made it with 4.5 and one less cup of water and it came out great.






  22. Pinch of Yum Logo
    Greta

    Made this for my dad. I added extra kale just for thickness and to use up the bag. Rave reviews from my dad. This was excellent! Not one recipe from you all has even slightly missed the mark. I send all the recipes to my friends and family. I loved the freezer to Instant Pot collection (which is where I found this gem).






  23. Pinch of Yum Logo
    Noah S

    This is forking incredible. So creamy, filling, and delicious. I just finished my first batch and I’m trying to resist the urge to make another 😀