Sweet Potato and Peanut Soup

In the United States sweet potatoes are often a side dish, but in many West African countries they’re a main dish. Peanuts are used in many savory dishes and go well with sweet potatoes.

Serves: 6Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 1 large white onion, chopped
  • 6 cloves garlic, minced
  • 3 carrots, chopped
  • 2 large sweet potatoes, peeled and cubed
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. dried thyme
  • 1 tsp. smoked paprika
  • ½ tsp. ground turmeric
  • ¼ tsp. ground cinnamon
  • ½–1 tsp. hot sauce
  • Ground black pepper to taste
  • 1 can (15 oz.) diced tomatoes
  • 6 cups vegetable broth
  • ½ cup peanut butter
  • 1 diced scallion


  • Place a large pot over medium heat. Once it is warmed, add the oil and the onions. Cook for 5–7 minutes. Add the garlic and cook for 1 minute. Add the carrots, sweet potatoes, and the spices and stir thoroughly. Cook for 5 minutes and add a little broth if necessary to keep the vegetables from sticking.
  • Increase the heat to medium-high and add the can of tomatoes and the broth. Stir the bottom of the pan. Bring to a boil. Reduce the heat to low and let the vegetables simmer for 25–30 minutes. Use a stick blender or potato masher to break up the potato chunks and make smooth.
  • Increase the heat to medium and stir in the peanut butter. Cook for 5 minutes until the peanut butter is thoroughly combined and warmed. Serve with a sprinkle of scallion for garnish.