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Sweet Potato Peanut Soup with Spinach and Coconut Milk Recipe

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4.3 from 51 reviews

  • Author: Mary & Susan
  • Total Time: 40-45 minutes stovetop, 4-7 hours slow cooker
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Sweet Potato Peanut Soup is a creamy, comforting, and nutrient-packed dish that can be made easily in a slow cooker or on the stovetop. Combining sweet potatoes, creamy peanut butter, coconut milk, and fire-roasted tomatoes, it offers a rich flavor with a hint of lime and a vibrant touch of spinach. Perfect for a cozy meal, this soup is both vegetarian and full of wholesome ingredients.

Ingredients

Vegetables & Produce

  • 6 cups peeled, chopped sweet potato
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced or finely grated
  • 2 (15-ounce) cans diced fire roasted tomatoes, liquid drained
  • 2 cups loosely packed baby spinach
  • 2 tablespoons lime juice

Liquids & Others

  • 1 cup full-fat canned coconut milk
  • 2 cups vegetable stock (or chicken stock if not vegetarian)
  • ½ cup creamy, unsweetened peanut butter
  • 1 tablespoon olive oil (for stovetop method)

Seasonings

  • 1 teaspoon kosher salt
  • ½ teaspoon kosher salt (additional)

Instructions

  1. Slow Cooker Prep: Add the sweet potatoes, diced tomatoes, chopped onion, minced garlic, coconut milk, and vegetable stock into a 6-quart slow cooker. Stir everything together to combine evenly.
  2. Slow Cooker Cooking: Cover the slow cooker and cook on high for 4-5 hours or on low for 6-7 hours until the sweet potatoes are tender. Avoid uncovering during cooking to keep moisture locked in.
  3. Blend and Finish (Slow Cooker): Once cooked, uncover the slow cooker and stir in the peanut butter until fully incorporated. Use an immersion blender to blend the soup roughly for 10-20 seconds, or remove 2-3 cups of the mixture carefully, blend separately until smooth, then add back to the soup and stir.
  4. Add Final Ingredients (Slow Cooker): Stir in the additional ½ teaspoon kosher salt, baby spinach, and lime juice to wilt the spinach. Taste the soup and adjust salt and lime juice as desired. Optionally, garnish with cilantro, peanuts, or hot sauce for added flavor.
  5. Stovetop Sauté: In a large pot or Dutch oven over medium heat, sauté chopped onion and garlic in 1 tablespoon olive oil until translucent, about 5 minutes.
  6. Stovetop Cooking: Add peeled and chopped sweet potatoes, diced fire-roasted tomatoes, coconut milk, and vegetable stock to the pot and stir to combine. Cover and bring to a boil, then reduce heat to a simmer.
  7. Simmer: Cook covered for about 30-35 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.
  8. Blend and Finish (Stovetop): Uncover the pot, stir in the peanut butter until fully incorporated. Blend the soup briefly using an immersion blender for about 10-20 seconds, or blend 2-3 cups separately and return to the pot, stirring to combine.
  9. Add Final Ingredients (Stovetop): Stir in baby spinach and lime juice to wilt the greens. Taste, then adjust seasoning with additional salt and lime juice if needed. Serve with optional toppings such as cilantro, chopped peanuts, or hot sauce.

Notes

  • You can substitute chicken stock for vegetable stock if you prefer a non-vegetarian version.
  • Use an immersion blender for easier and safer blending directly in the pot or slow cooker.
  • The soup thickens as it cools; add a bit more stock or water if you prefer a thinner consistency.
  • For extra protein, garnish with roasted peanuts or a dollop of plain yogurt (if not vegan).
  • This recipe freezes well; store in an airtight container for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes stovetop, 4-7 hours slow cooker
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: African-inspired

Find it online: https://mysimpledish.com/sweet-potato-peanut-soup-with-spinach-and-coconut-milk-recipe/