African Sweet Potato and Peanut Soup

My first taste of peanut soup was over 20 years ago in Middleburg, Virginia.  We were visiting a horse farm and stopped to eat at a tavern on the main street in the center of town.  The peanut soup was recommended to us as a local favorite and we decided to give it a try.  The gluey and unappetizing soup served to us was not my favorite dish of that trip and it was many years before I tried peanut soup again. 

This recipe came from our first chef at The Old Courthouse.  She was a vegetarian who had the ability to make meatless meals that satiated even the meat lovers among us.  This soup makes an excellent sauce for grilled chicken or over vegetables and rice.  If it is too thick feel free to add a little additional vegetable stock or water. 

African Sweet Potato and Peanut Soup


Heat 1 - 2 tablespoons oil in a large saucepan
Add and saute until soft:
1 cup chopped onion

Add and cook until fragrant:
2 tablespoons chopped garlic
1/4 teaspoon cayenne pepper
2 tablespoons curry or garam masala (see note below)

Slowly pour in:
3 cups vegetable stock
1 15-ounce can of diced tomatoes with juice
1 large sweet potato peeled and diced

Cover and simmer for approximately 25 minutes until sweet potatoes are soft.  Remove from heat and blend (I recommend using a stick blender like the one shown in the Amazon box at left).

Stir together and then slowly add:
1 small can coconut milk (approximately 2 cups)
1/2 cup peanut butter

Gently bring the mixture back up to very hot (not boiling) and serve with the garnishes.

1/4 cup chopped cilantro
chopped peanuts or toasted coconut
Fresh lime wedge


(I made my own curry with a 3:2:1 ratio of cumin (3 teaspoons), coriander (2 teaspoons), and cinnamon (1 teaspoon), then I added about a 1/2 teaspoon mint leaves and 1/4 teaspoon red pepper flakes - grind in a mortar and pestle).

Enjoy!