African Peanut Soup Recipe

Intrigue your tastebuds with the rich flavors and interesting spices used in this African peanut soup recipe.

From The Baker Creek Vegan Cookbook
Fall 2013

  • You may substitute the sweet potatoes with butternut squash, or pumpkin.
    Photo by

Main Article:
The Soup Kitchen

African Peanut Soup Recipe


  • 2 tablespoons coconut oil
  • 1 large onion, chopped
  • 1 very large or 2 medium Beauregard sweet potatoes (1 pound), cubed (2-1/2 cups)
  • 4 cloves garlic, chopped
  • 1 tablespoon minced ginger
  • 1/2 teaspoon chili flakes
  • 4 cups vegetable stock
  • 1 (14.5-ounce) can diced tomatoes in juice
  • 3/4 cup creamy natural-style peanut butter
  • 1 teaspoon salt
  • 1/4 cup chopped toasted peanuts
  • Cilantro leaves for garnish


1. Heat oil in a medium saucepan over medium-high heat. Add onions and sweet potatoes and cook until onions are translucent and sweet potatoes begin to soften, 5 to 6 minutes.

2. Add garlic, ginger, and chili flakes, and cook, stirring, an additional 3 to 4 minutes.

3. Add vegetable stock, tomatoes, peanut butter, and salt; bring to a boil, reduce heat, and cook until sweet potatoes are tender, an additonal 10 minutes.

4. Remove from heat and cool slightly, then puree in batches in the blender.

5. Divide among bowls and garnish with peanuts and cilantro.

Subscribe today

Heirloom GardenerCultivate your love of historic plant varieties and traditional recipes with a subscription to Heirloom Gardener magazine today!

Don’t miss a single issue of Heirloom Gardener. Published by the editors of MOTHER EARTH NEWS, Heirloom Gardener provides decades of organic gardening experience from the most trusted voices in the field. Subscribe today and save as much as 38% off the newsstand price! Get one year (4 issues) for only $24.95!

Facebook Pinterest Instagram YouTube

click me