Sweet Potato & Peanut Soup (West African–Inspired) is a soul-warming, creamy, and flavorful dish rooted in West African culinary tradition. Often referred to as Groundnut Soup in regions like Ghana, Nigeria, and Senegal, it’s typically made with ground peanuts (or peanut butter), vegetables, and aromatics. This version leans plant-based, hearty, and deeply nourishing — perfect for chilly nights or when you need something both comforting and bold.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsFor the Soup
1 tbsp coconut oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
Salt & black pepper, to taste
Vegetables & Base
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 red bell pepper, diced
1 can diced tomatoes (or 2 fresh, chopped)
4 cups vegetable broth
½ cup natural peanut butter (smooth or chunky)
½ cup coconut milk (optional for extra richness)
2 cups chopped kale or spinach
chopped kale or spinach
For Serving (Optional but Recommended)
Chopped roasted peanuts
Fresh cilantro or parsley
Extra lime wedges
Warm rice, flatbread, or crusty bread
Build the Flavor Base
1
Heat coconut oil in a large pot over medium heat .
Add onions and sauté for 5–6 minutes until softened and lightly golden.
Add garlic and ginger , stir for 1 minute until fragrant.
Stir in:
Cumin
Smoked paprika
Cayenne pepper
Salt & black pepper
Add Vegetables & Simmer
2
Add the diced sweet potatoes and red bell pepper , stir to coat in the aromatics.
Pour in the diced tomatoes and vegetable broth , stir well.
Bring to a boil, then reduce heat and simmer for 15–20 minutes , or until sweet potatoes are fork-tender.
Blend in the Peanut Butter
3
Add peanut butter to the pot and stir until fully melted and incorporated.
Stir in coconut milk (if using) for creaminess.
Simmer for 5 more minutes , stirring often.
Adjust Texture
4
For rustic style : Use a potato masher or ladle to mash some of the sweet potato for a thick, chunky soup.
For smooth style : Blend half or all of the soup using an immersion blender or standard blender (in batches), then return to pot.
Add Greens & Finish
5
Stir in chopped kale or spinach , cooking just until wilted (about 2–3 minutes).
Finish with a squeeze of lime juice to brighten the flavors.
Taste and adjust seasoning — add more salt , lime , or cayenne as desired.
Serve
6 Ladle the soup into bowls and garnish with:
Serve with warm rice , naan , or crusty bread on the side.
Serving Suggestions
7
As a meal : Serve with jasmine or basmati rice, or scoop with flatbread.
As a starter : Portion smaller and serve with a citrusy salad or grilled vegetables.
Add protein : Stir in shredded rotisserie chicken or chickpeas for extra bulk.
Tips & Variations
8
Nut allergy? Sub almond butter or sunflower seed butter.
Add heat : Top with chili crisp or drizzle of hot sauce.
Make ahead : This soup gets better the next day as flavors develop.
Thinner soup? Add extra broth or coconut milk to loosen.
More West African style? Add a bit of tomato paste or okra, and serve over fufu.
Ingredients For the Soup
1 tbsp coconut oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
Salt & black pepper, to taste
Vegetables & Base
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 red bell pepper, diced
1 can diced tomatoes (or 2 fresh, chopped)
4 cups vegetable broth
½ cup natural peanut butter (smooth or chunky)
½ cup coconut milk (optional for extra richness)
2 cups chopped kale or spinach
chopped kale or spinach
For Serving (Optional but Recommended)
Chopped roasted peanuts
Fresh cilantro or parsley
Extra lime wedges
Warm rice, flatbread, or crusty bread
Directions Build the Flavor Base
1
Heat coconut oil in a large pot over medium heat .
Add onions and sauté for 5–6 minutes until softened and lightly golden.
Add garlic and ginger , stir for 1 minute until fragrant.
Stir in:
Cumin
Smoked paprika
Cayenne pepper
Salt & black pepper
Add Vegetables & Simmer
2
Add the diced sweet potatoes and red bell pepper , stir to coat in the aromatics.
Pour in the diced tomatoes and vegetable broth , stir well.
Bring to a boil, then reduce heat and simmer for 15–20 minutes , or until sweet potatoes are fork-tender.
Blend in the Peanut Butter
3
Add peanut butter to the pot and stir until fully melted and incorporated.
Stir in coconut milk (if using) for creaminess.
Simmer for 5 more minutes , stirring often.
Adjust Texture
4
For rustic style : Use a potato masher or ladle to mash some of the sweet potato for a thick, chunky soup.
For smooth style : Blend half or all of the soup using an immersion blender or standard blender (in batches), then return to pot.
Add Greens & Finish
5
Stir in chopped kale or spinach , cooking just until wilted (about 2–3 minutes).
Finish with a squeeze of lime juice to brighten the flavors.
Taste and adjust seasoning — add more salt , lime , or cayenne as desired.
Serve
6 Ladle the soup into bowls and garnish with:
Serve with warm rice , naan , or crusty bread on the side.
Serving Suggestions
7
As a meal : Serve with jasmine or basmati rice, or scoop with flatbread.
As a starter : Portion smaller and serve with a citrusy salad or grilled vegetables.
Add protein : Stir in shredded rotisserie chicken or chickpeas for extra bulk.
Tips & Variations
8
Nut allergy? Sub almond butter or sunflower seed butter.
Add heat : Top with chili crisp or drizzle of hot sauce.
Make ahead : This soup gets better the next day as flavors develop.
Thinner soup? Add extra broth or coconut milk to loosen.
More West African style? Add a bit of tomato paste or okra, and serve over fufu.
Sweet Potato & Peanut Soup
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