Spicy Peanut Soup with Sweet Potato + Kale
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(203)
Ingredients
5-6 servings
- 2 tablespoons olive oil
- half an onion, diced
- 1 jalapeño, minced
- 2 cloves garlic, minced
- 3 large sweet potatoes, peeled and cubed
- one 14-ounce can fire roasted tomatoes
- one 14-ounce can light coconut milk
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon curry and/or turmeric
- 1/2 cup chopped peanuts
- 1/4 cup peanut butter
- 1–2 cups kale, stems removed, chopped
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Preparation
Step 1
Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
Step 2
Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
Step 3
Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
Step 4
Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.
Step 5
Save recipe for the next time?
Chef's notes
Instant Pot:
Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. Stir in the peanut butter and kale after cooking.
Slow Cooker:
Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Just cook until they pierce easily with a fork.
