Sweet Potato Peanut Soup

By: Hannah Lee Leidy
Photo by Andrew Cebulka

Sweet potatoes and peanuts have each sustained many a Southerner throughout history. Together, they get along swimmingly in this smooth take on a West African peanut stew.

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Serves 6

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 celery ribs, chopped
  • 3 large garlic cloves, chopped
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • ¼ teaspoon cayenne pepper
  • 3 medium sweet potatoes, peeled and chopped
  • 8 cups vegetable stock
  • ½ cup natural peanut butter
  • Salt and pepper to taste
  • Garnish: Plain yogurt thinned with whole milk, thyme leaves, toasted pepitas
  1. Heat oil in a large pot over medium- high heat. Sauté onions and celery until translucent. Next, add garlic, cumin, coriander, cayenne, and sweet potatoes.
  2. Stir in stock and bring to a boil. Cover, reduce heat, and simmer for 1hour.
  3. Puree using an immersion blender (or carefully blend in batches), then stir in peanut butter. Adjust seasoning, drizzle with a spoonful of yogurt, and top with thyme leaves and pepitas.

From Good for the Soul.

  • Recipe By
    John Ondo

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