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Creamy African Sweet Potato Plant-Based Peanut Butter Curry Soup

Spicy curry powder, creamy sweet potatoes, and rich peanut butter come together for comforting and satisfying African Curry Sweet Potato Plant-Based Peanut Butter Soup. Inspired by the “groundnut” stews of Ghana in West Africa, you’ll love those balance of flavors in this healthy, vegan recipe.
Total Time30 minutes
Course: Dinner, Lunch, Soup
Cuisine: African, Ghanaian, Gluten-Free, Healthy, Nigerian, Plant-Based, Vegan, Vegetarian, West African
Keyword: comforting, creamy, easy, freezer-friendly, healthy, oil-free, peanut butter, plant-based, satisfying, soup, spicy, wfpb
Servings: 6
Calories: 147kcal

Ingredients

  • 1 medium onion cut into chunks
  • 2 scallions greens separated from whites, sliced
  • 1 orange bell pepper cut into chunks
  • 2 tablespoons Curry Powder
  • 1 inches fresh ginger chopped
  • 2 medium sweet potatoes peeled and diced
  • 6 cups water
  • 1/4 cup roasted natural roasted peanut butter no added oils or sweeteners
  • 2 tbsp Chopped peanuts optional garnish

Instructions

  • To make the African Sweet Potato Peanut Butter Curry Soup: Place the onion, white parts of the scallions, bell pepper, curry powder, and ginger in a large soup pot over medium heat. Cover and sweat until the onions soften and the curry powder is aromatic, about 7-8 minutes.
  • Add the sweet potatoes and water. You need enough water to cover the vegetables so add more, if needed.
  • Cover, bring to a boil, then reduce to a simmer. Simmer until sweet potatoes are completely soft, about 20 minutes
  • Stir in the peanut butter. Remove from heat and let cool slightly.
  • Purée soup in a high speed blender or with an immersion blender. Taste to adjust seasoning.
  • Garnish with the greens of the scallions and chopped peanuts. Enjoy!

Notes

Yield: about 10 cups