Packed with protein, this traditional West African soup uses peanut butter to flavor sweet potatoes and other vegetables. It’s delicious and filling. Garnish with roasted crushed peanuts and sliced scallions for a visual treat.
1 tablespoon peanut oil
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
1 tablespoon minced ginger
3 garlic cloves, minced
2 teaspoons curry powder
3 cups low sodium vegetable broth
1 cup water
8 ounces sweet potatoes, cut into 1-inch pieces
1 (14.5-ounce) can no salt added diced tomatoes
½ cup creamy unsalted peanut butter
1 (15-ounce) can low sodium great northern beans, drained and rinsed
⅓ cup light coconut milk
½ teaspoon salt
Recipe and photo courtesy of the Peanut Institute.
Ana G says: My whole family loved this soup, even my 15 year old who never likes my soups! He asked me to make more of this peanut soup. Success!
Katherine-Oldways says: Thats great! So glad you all enjoyed.
Vera Paige says: How do I print
Hannah-Oldways says: Hi Vera, On the righthand side of the page, there is a column that says “share this” with icons next to it. Click on the printer icon to print this page. We hope you enjoy the recipe!
Patti Wojahn says: A great hit at a dinner for 6! Some said they wanted to skip the entree & just have more soup & some bread. Very flavorful, perfectly combined.
Zazie Hendrix says: This was really good and it’s vegan! Since it’s a puree soup, it’s really good to have with a nice side salad or something “chewable” to balance everything. I really enjoyed the flavor!
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