Can I use a different type of nut butter?

Absolutely! Almond butter or cashew butter would also work well in this soup. Each will impart a slightly different flavor profile, so experiment and see what you like best.

Can I make this soup without cayenne pepper?

Yes, you can omit the cayenne pepper if you prefer a milder soup. You could also use a pinch of red pepper flakes instead, if you want just a hint of spice.

How long does this soup last in the refrigerator?

This soup will last in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container. Reheat gently on the stovetop or in the microwave.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

I don't have any vegetable broth. Can I use water?

While you can use water, the soup will be much more flavorful with vegetable broth. If you don't have any on hand, you could also use chicken broth (if you're not vegan) or bouillon cubes dissolved in water.

Is there a substitute for the soy sauce to make it gluten-free?

Yes, tamari is a great gluten-free alternative to soy sauce. It has a similar flavor but is made without wheat.

Picture this: It's a blustery autumn evening. The leaves are rustling outside, and you're craving something warm and comforting. Maybe its the flu season, so you want something packed with nutrients. This Vegan Sweet Potato and Peanut Soup is exactly what you need. It's been my go-to for years, and honestly, it never gets old. A friend of mine, let’s call her Sarah, was telling me the other day about how she recreated it after having it at my place last winter. The warmth, the richness, the tiny kick of spice—it's all just chef's kiss.

This soup isn't just about flavor; it's about feeling good, too. We’re talking about sweet potatoes, loaded with vitamins, combined with the protein power of peanuts and a whole bunch of aromatic spices. I once tried making it without the ginger, big mistake! It just lacked that zing that makes the soup stand out. Plus, it's entirely plant-based, so everyone can enjoy it! What does this mean for you? Guilt-free indulgence, that's what!

Vegan Sweet Potato and Peanut Soup

Name: Vegan Sweet Potato and Peanut Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Vegan
Ingredients: 2 medium (about 1 pound) Sweet Potatoes; 2 tablespoons Coconut Oil; 1 medium, chopped Yellow Onion; 2 cloves, minced Garlic; 1 tablespoon, grated Fresh Ginger; 4 cups Vegetable Broth; 1/2 cup Natural Peanut Butter; 1/4 teaspoon Cayenne Pepper; 1 tablespoon Lime Juice; 1 teaspoon Soy Sauce (or Tamari); For garnish Fresh Cilantro; For garnish (optional) Roasted Peanuts

Warm up with this creamy and comforting Vegan Sweet Potato and Peanut Soup, a flavorful blend of sweet and savory that's both satisfying and nutritious. Perfect for a chilly evening, this soup is easy to make and packed with wholesome ingredients.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

📖 Instructions

Prep the sweet potatoes: Peel two medium sweet potatoes (about 1 pound total). Chop them into roughly 1-inch cubes. Smaller cubes cook faster, obviously!
Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons of coconut oil (or any other vegetable oil) over medium heat. Add 1 chopped yellow onion, 2 cloves of minced garlic, and 1 tablespoon of grated fresh ginger. Sauté for about 5 minutes, or until the onion is translucent and fragrant. Don't let the garlic burn! Burnt garlic ruins everything.
Add the sweet potatoes and broth: Add the chopped sweet potatoes to the pot. Pour in 4 cups of vegetable broth. Make sure the broth covers the potatoes; if not, add a little water.
Simmer until tender: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are very tender. You should be able to easily pierce them with a fork. This is cruicial!
Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender). Add 1/2 cup of natural peanut butter (smooth or crunchy, your choice!) and 1/4 teaspoon of cayenne pepper (adjust to your spice preference). Blend until completely smooth and creamy. Be careful when blending hot liquids; vent the blender to prevent splattering.
Season and adjust: Return the blended soup to the pot. Stir in 1 tablespoon of lime juice and 1 teaspoon of soy sauce (or tamari for gluten-free). Taste and adjust seasonings as needed. You might want to add more salt, pepper, or cayenne pepper.
Serve: Ladle the soup into bowls. Garnish with chopped fresh cilantro, a drizzle of peanut butter, and a sprinkle of roasted peanuts, if desired. I personally love a squeeze of lime on top, too. It adds a certain zing!
Enjoy: Serve hot and enjoy your delicious Vegan Sweet Potato and Peanut Soup. Perfect with crusty bread or a side salad.

📝 Notes

For a smoother soup, use smooth peanut butter. If you like some texture, crunchy peanut butter works great!
Adjust the amount of cayenne pepper to your spice preference. A little goes a long way!
If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger, but the flavor won't be as vibrant.
Feel free to add other veggies like carrots or celery along with the onion for extra nutrients.