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Vegan Sweet Potato Soup

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5 from 1 review

This sweet potato soup recipe is full of flavor! Peanut butter and spices help form a deliciously creamy soup base.

Ingredients

Scale
  • 1 yellow onion
  • 3 cloves garlic
  • 2 pounds sweet potatoes
  • 2 tablespoons olive oil
  • ¼ cup tomato paste
  • ¼ cup creamy peanut butter
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 ½ cups water
  • ½ teaspoon kosher salt
  • 4 cups packed baby spinach leaves, washed (or chopped standard spinach leaves)
  • Mild harissa
  • 1/2 cup crushed peanuts

Instructions

  1. Dice 1 onion and mince 3 cloves garlic. Peel the sweet potatoes, then slice them into 1/4-inch thick rounds.
  2. In a large, heavy-bottomed pot, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 5 to 7 minutes, until soft.
  3. Stir in 1/4 cup tomato paste, 1/4 cup peanut butter, garlic, 1 teaspoon turmeric, and 1 teaspoon cumin, and cook 1 minute, stirring constantly.
  4. Add sweet potatoes, 4 cups vegetable broth, and 1 1/2 cups water. Simmer over medium-low heat for 20 to 25 minutes until sweet potatoes are tender.
  5. Once sweet potatoes are soft, blend the mixture with an immersion blender (or transfer to a blender). Stir in ½ teaspoon kosher salt. Bring soup back to a simmer, and stir in the spinach leaves. Heat until wilted, about 1 minute.
  6. To serve, garnish with a dollop of harissa and sprinkle with crushed peanuts.

Notes

You can substitute kale or chard for the spinach in this recipe; just cook the soup until the greens are tender (kale and chard take slightly longer to cook than spinach).

Harissa is a North African chili sauce that brings an integral flavor profile to the soup. Ours was a purchased mild red pepper harissa; spicy blends are also available if you’re looking for additional heat.

Adapted from Vegetarian Times