This Spicy Peanut Soup recipe blends creamy peanut butter, tomatoes, aromatics, and warm spices into a bold, rich, and satisfying dish inspired by West African groundnut stews. A nourishing vegan-friendly soup with just the right amount of heat.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 mins 2 tbsp neutral oil (peanut or vegetable)
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne (adjust to taste)
½ tsp salt (to taste)
1 sweet potato, peeled and diced
1 can diced tomatoes
½ cup creamy natural peanut butter
4 cups vegetable broth or water
1 cup chopped kale or spinach
Juice of 1/2 lime (optional)
Crushed peanuts and fresh cilantro, for garnish
Build the Flavor
1
Heat oil in a large pot over medium heat.
Add onion and sauté until soft and translucent (5–6 minutes).
Stir in garlic, ginger, cumin, paprika, cayenne, and salt. Cook for 1 minute until fragrant.
Add Veggies & Broth
2
Add diced sweet potato and canned tomatoes (with juice). Stir to combine.
Pour in broth and bring to a gentle boil.
Reduce heat and simmer 15–20 minutes , until sweet potatoes are tender.
Add Peanut Butter & Greens
3
Stir in peanut butter until fully melted and incorporated into the broth.
Add chopped kale or spinach and simmer for 5 more minutes.
Adjust seasoning with salt and a squeeze of lime if desired.
Serve
4 Ladle into bowls. Garnish with chopped peanuts , fresh cilantro , and a swirl of extra peanut butter if you're feeling fancy.
Pairing Suggestions
5
Warm naan , chapati , or flatbread
Coconut rice or plain steamed jasmine rice
A crisp cucumber salad with lime vinaigrette
Pair with hibiscus tea (zobo/bissap) or a light lager
Tips & Notes
6
Make it heartier : Add chickpeas, shredded chicken, or lentils.
For extra depth: Stir in a touch of tomato paste or chili oil .
To make it smoother: Blend partially with an immersion blender before adding greens.
Natural peanut butter (unsweetened) works best — avoid overly sweet or thick versions.
Make-ahead friendly — the flavors deepen beautifully overnight.
Ingredients 2 tbsp neutral oil (peanut or vegetable)
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne (adjust to taste)
½ tsp salt (to taste)
1 sweet potato, peeled and diced
1 can diced tomatoes
½ cup creamy natural peanut butter
4 cups vegetable broth or water
1 cup chopped kale or spinach
Juice of 1/2 lime (optional)
Crushed peanuts and fresh cilantro, for garnish
Directions Build the Flavor
1
Heat oil in a large pot over medium heat.
Add onion and sauté until soft and translucent (5–6 minutes).
Stir in garlic, ginger, cumin, paprika, cayenne, and salt. Cook for 1 minute until fragrant.
Add Veggies & Broth
2
Add diced sweet potato and canned tomatoes (with juice). Stir to combine.
Pour in broth and bring to a gentle boil.
Reduce heat and simmer 15–20 minutes , until sweet potatoes are tender.
Add Peanut Butter & Greens
3
Stir in peanut butter until fully melted and incorporated into the broth.
Add chopped kale or spinach and simmer for 5 more minutes.
Adjust seasoning with salt and a squeeze of lime if desired.
Serve
4 Ladle into bowls. Garnish with chopped peanuts , fresh cilantro , and a swirl of extra peanut butter if you're feeling fancy.
Pairing Suggestions
5
Warm naan , chapati , or flatbread
Coconut rice or plain steamed jasmine rice
A crisp cucumber salad with lime vinaigrette
Pair with hibiscus tea (zobo/bissap) or a light lager
Tips & Notes
6
Make it heartier : Add chickpeas, shredded chicken, or lentils.
For extra depth: Stir in a touch of tomato paste or chili oil .
To make it smoother: Blend partially with an immersion blender before adding greens.
Natural peanut butter (unsweetened) works best — avoid overly sweet or thick versions.
Make-ahead friendly — the flavors deepen beautifully overnight.
