Description
Spicy Peanut Soup with Sweet Potato and Kale is a rich, nourishing vegan dish that blends creamy peanut butter with sweet potatoes, fire-roasted tomatoes, and hearty kale. With a touch of heat from jalapeño and the warmth of curry spices, it’s a comforting, flavor-packed bowl perfect for chilly days or anytime you crave a wholesome meal.
Ingredients
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2 tablespoons olive oil
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1/2 onion, diced
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1 jalapeño, minced
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2 cloves garlic, minced
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3 large sweet potatoes, peeled and cubed
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1 can (14 oz) fire roasted tomatoes
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1 can (14 oz) light coconut milk
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2 cups water
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1 teaspoon salt
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1 teaspoon curry powder and/or turmeric
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1/2 cup chopped peanuts
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1/4 cup peanut butter
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1 to 2 cups kale, stems removed and chopped
Instructions
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Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, jalapeño, and garlic. Cook for 3–4 minutes until softened and fragrant.
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Add Sweet Potatoes: Stir in sweet potatoes and cook for about 5 minutes, allowing them to brown slightly.
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Add Liquids & Spices: Pour in tomatoes, coconut milk, water, salt, curry powder/turmeric, and peanuts. Stir to combine. Bring to a simmer.
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Simmer: Cover and simmer for 15–20 minutes until sweet potatoes are tender.
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Add Peanut Butter & Kale: Stir in peanut butter until fully incorporated. Add kale and simmer for another 5 minutes until it softens.
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Serve: Ladle into bowls. Garnish with chopped peanuts and cilantro if desired.
Notes
For less heat, remove jalapeño seeds or use less.
Blend part of the soup for a creamier texture.
Substitute kale with spinach or chard if preferred.
Almond butter can replace peanut butter if needed (flavor will change).
Serve with rice, quinoa, or crusty bread for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion / African-inspired