Sweet potato and peanut butter soup

This is the recipe for a yummy sweet potato and peanut butter soup. Sweet potato is an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. It is also a good source of potassium, fibre, niacin, vitamins B1, B2 and B3, and phosphorus.

The quantities in the recipe serve 2 to 3 people. The soup is ready in 45 minutes.


  • 1 tablespoon of olive oil
  • 4 cups of sweet potato, peeled and diced
  • ½ small onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and chopped
  • 1 teaspoon of ground ginger
  • ½ teaspoon of crushed Cayenne pepper
  • Salt and pepper
  • 5 cups of water
  • ¼ cup of smooth peanut butter


In a large saucepan over high heat, add the olive oil, sweet potato, onion and garlic cloves. Stirring often, cook for a few minutes until the onion is soft and translucent.

Stir in the ground ginger and Cayenne pepper, and season with salt and pepper to taste.

Cover with 5 cups of water. Bring to a boil, reduce the heat, and simmer covered for about 20 minutes until the sweet potato is soft.

Blend the soup with a stick blender – or a blender/food processor (bring back the soup to the cooking pot after blending). Stir in the peanut butter. Taste the soup and add more pepper and salt if needed. Cook a few minutes more until the soup is slightly thicker and hot through, and serve.

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