Sweet Potato Peanut Butter Soup Recipe

I absolutely love this Sweet Potato Peanut Butter Soup Recipe because it’s like a big, warm hug in bowl form. The blend of creamy peanut butter with sweet potatoes and a touch of curry transforms a simple soup into something truly special and comforting. Whenever I make this, whether it’s a chilly weeknight or a lazy weekend afternoon, everyone at the table can’t wait to dig in.

You’ll find that this soup isn’t just delicious but also wonderfully easy to prepare with pantry staples and fresh ingredients. It’s my go-to when I want something hearty, nourishing, and vegan-friendly that feels indulgent but is packed with wholesome flavors. Trust me—once you try this Sweet Potato Peanut Butter Soup Recipe, you’ll keep coming back for more.

this …

Ingredients You’ll Need

I love how these ingredients come together—each adds its own personality so the final soup tastes layered and rich. When shopping, it’s worth picking good-quality peanut butter and fresh sweet potatoes for the best outcome.

• Neutral oil: I usually use avocado or canola oil to sauté without overpowering other flavors.
• Small yellow or red onion: Adds sweetness and depth to the soup; pick firm onions with no soft spots.
• Garlic cloves: Fresh is key! It gives the soup a mouthwatering aroma and a subtle spicy edge.
• Curry powder: The heart of the spice blend—choose your favorite brand but don’t skip this, it really lifts the dish.
• Large sweet potatoes: They bring natural sweetness and body; peeling and dicing them ensures even cooking.
• Vegetable broth: Use a good-quality broth for a richer flavor or homemade if you have it on hand.
• Whole tomatoes (drained and chopped): They add tang and body—draining removes excess liquid so soup doesn’t get too watery.
• Cayenne pepper (optional): Adds heat, perfectly balancing the sweetness and creaminess; adjust to your spice tolerance.
• Chunky peanut butter: I love the texture chunky peanut butter adds, but smooth works fine too if that’s what you have.
• Coconut milk: This is what makes the soup ultra creamy and adds a subtle tropical sweetness—full fat for best results.

Variations

This Sweet Potato Peanut Butter Soup Recipe is such a great base that I like to customize it depending on my mood or what’s in my pantry. Feel free to experiment—you might discover a new favorite twist!

• Spicy Kick: I sometimes add extra cayenne or a pinch of smoked paprika for a smoky dimension that my family adores.
• Nut Allergies: If peanut butter isn’t an option, tahini or sunflower seed butter can substitute nicely with a different but still rich flavor.
• Slow Cooker Version: You can skip stovetop sautéing and dump everything in a slow cooker for 4-6 hours—perfect for busy days.
• Greens Boost: Stir in some spinach or kale right before serving for extra nutrition and color.

How to Make Sweet Potato Peanut Butter Soup Recipe

Step 1: Sauté the Aromatics

Heat a tablespoon of neutral oil in a large pot over medium-high heat. Toss in the diced onions and sauté for about 2 minutes until they start to look translucent and tender. This step is crucial because it builds the flavor base—don’t rush! Then, add minced garlic and curry powder, cooking for another 2 minutes to bloom the spices and wake up all those delicious aromas.

Step 2: Add Sweet Potatoes and Develop Flavor

Next, add the diced sweet potatoes and cook for about 2 minutes, stirring occasionally. This helps begin softening the potatoes while letting the spices coat them evenly. It’s one of those little tricks I learned that really boosts the final taste, so don’t skip it!

Step 3: Simmer with Tomatoes and Broth

Now, stir in the drained and chopped whole tomatoes, vegetable broth, and cayenne pepper if you’re using it. Put a lid on the pot, bring everything to a boil, then reduce the heat to a simmer. Let it simmer gently for 20 minutes until the sweet potatoes are tender enough to mash with the back of a spoon. This process melds all flavors beautifully.

Step 4: Stir in Peanut Butter and Coconut Milk

Finally, add the chunky peanut butter and coconut milk. Stir well to combine and cover the pot again. Let it simmer for another 30 minutes on low heat. This is where the soup really thickens up and gets that incredible creamy texture you’ll love. Be patient here—the wait is totally worth it!

How to Serve Sweet Potato Peanut Butter Soup Recipe

Garnishes

I like to top my soup with a sprinkle of chopped fresh cilantro or parsley for a burst of color and fresh flavor. A few crushed roasted peanuts on top add that satisfying crunch which contrasts beautifully with the creamy soup. Sometimes I drizzle a little lime juice or a swirl of extra coconut milk for an elegant finishing touch.

Side Dishes

This soup pairs wonderfully with warm crusty bread or naan to soak up all the flavors. For a heartier meal, a simple side salad with a tangy vinaigrette balances the richness perfectly. On cooler days, I’m all about serving it alongside some roasted veggies or grilled plantains for an extra filling dinner.

Creative Ways to Present

If you’re entertaining, serve the soup in mini mugs or hollowed-out sweet potatoes for a fun presentation. You could even set up a little “garnish bar” with chopped herbs, nuts, and chili flakes so guests can customize their bowls. It’s a simple touch that makes the meal feel extra special and festive.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato Peanut Butter Soup stores really well in an airtight container in the fridge for up to 4 days. I usually cool it to room temperature before refrigerating to avoid condensation inside the container. When I reheat, it still tastes fresh and creamy, as if it’s just been made.

Freezing

This soup freezes beautifully, which is great for meal prep. I portion it into freezer-safe containers or bags and it keeps for up to 3 months. When I thaw, I let it defrost overnight in the fridge, then reheat gently on the stove to preserve the texture and flavor.

Reheating

To reheat, I warm the soup over low to medium heat on the stove, stirring occasionally until it’s evenly heated through. If it looks a little thick, I add a splash of water or broth to loosen it up. Microwaving works too, but I prefer stovetop reheating for the best texture.

FAQs

Final Thoughts

This Sweet Potato Peanut Butter Soup Recipe has truly become one of my kitchen favorites. It’s cozy without being heavy, packed with flavor yet so simple to make. Whether you’re cooking for family, friends, or just want a comforting meal after a long day, I promise this soup will deliver. Try it, experiment a little with the spice, and make it your own—it’s one recipe that’s worth coming back to again and again.

Print