Spicy Peanut Soup with Sweet Potato

If you’re looking for a hearty, comforting, and flavorful soup that offers a little heat and a lot of nourishment, Spicy Peanut Soup with Sweet Potato is the answer. This vibrant and satisfying dish is perfect for cool days when you crave something rich, creamy, and full of flavor. The combination of sweet potatoes and spicy peanut butter creates a warm, velvety base, while the peanuts add a delightful crunch. The subtle heat from the ancho chile powder balances the natural sweetness of the potatoes, making each spoonful a delightful explosion of flavors.

Whether you’re serving it as a main dish for a light lunch or as an appetizer before dinner, this soup is sure to impress. It’s packed with nutrients, including fiber, healthy fats, and protein from the peanut butter and peanuts, making it both filling and nutritious. Best of all, it’s simple to make, requiring minimal prep time and only a few basic ingredients. A perfect balance of savory, sweet, and spicy, this soup is bound to become a staple in your kitchen.

Why You’ll Love This Recipe

1. Rich and Creamy: The sweet potatoes create a smooth and velvety texture, while the peanut butter adds richness and flavor.
2. Perfect Balance of Flavors: The sweetness of the sweet potatoes pairs beautifully with the heat of the ancho chile powder, and the peanuts add an extra layer of texture and crunch.
3. Easy to Make: With minimal ingredients and simple steps, this soup is quick to prepare, making it an ideal option for busy weeknights.
4. Healthy and Filling: Packed with fiber from the sweet potatoes and protein from the peanuts, this soup is both nutritious and satisfying.
5. Customizable: You can adjust the heat level by adding more or less ancho chile powder, or even add other spices to make it your own.

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Ingredients

• Avocado or peanut oil
• Large shallots, chopped
• Garlic cloves, chopped
• Ancho chile powder
• Sweet potatoes, peeled and cubed
• Vegetable broth
• Natural smooth peanut butter (no sugar added)
• Chopped, lightly salted peanuts
• Salt and pepper to taste

Variations

• Spice Level: Adjust the amount of ancho chile powder based on your preference. For more heat, you can also add a pinch of cayenne pepper or a diced fresh chili.
• Nuts: If you don’t have peanuts, try using cashews or almonds for a different flavor and texture.
• Add-ins: You can add other vegetables such as carrots, bell peppers, or spinach to boost the nutrition and flavor profile of the soup.
• Creamy Option: For an even creamier texture, you can add a splash of coconut milk or a dollop of plain yogurt right before serving.

How to Make the Recipe

Step 1

Heat the oil in a large pot over medium heat. Add the chopped shallots and garlic, cooking for about 3-4 minutes until they become soft and fragrant.

Step 2

Stir in the ancho chile powder and cook for another 1-2 minutes to bring out the flavor of the spice.

Step 3

Add the cubed sweet potatoes to the pot, followed by the vegetable broth. Stir to combine, ensuring the sweet potatoes are submerged in the liquid. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.

Step 4

Once the sweet potatoes are tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender.

Step 5

Return the soup to low heat, then stir in the peanut butter until it’s fully incorporated and smooth. Season with salt and pepper to taste.

Step 6

Ladle the soup into bowls and garnish with chopped peanuts for a crunchy texture and extra flavor.

Step 7

Serve hot, and enjoy!

Tips for Making the Recipe

• Use an Immersion Blender: If you have one, an immersion blender is a great tool for blending the soup directly in the pot, making cleanup much easier.
• Adjust the Consistency: If the soup is too thick, you can add a little extra vegetable broth or water to reach your desired consistency.
• Peanut Butter: Make sure to use smooth, natural peanut butter without added sugar for the best flavor. The peanut butter will provide both creaminess and depth to the soup.
• Cooking the Spices: Toasting the ancho chile powder in the oil helps release its flavors and adds depth to the soup. Don’t skip this step!

How to Serve

• Serve the soup hot in individual bowls. You can pair it with a side of crusty bread or a simple salad to round out the meal.
• Garnish with fresh herbs like cilantro or parsley for a pop of color and added freshness.
• For an extra indulgent touch, drizzle a bit of extra peanut butter or a swirl of coconut cream on top before serving.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits, making it even better the next day.

Freezing

This soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers. To reheat, simply thaw overnight in the refrigerator and heat on the stove until warmed through.

Reheating

To reheat, place the soup in a pot over medium heat and stir occasionally until heated through. If the soup has thickened too much during storage, you can add a bit of vegetable broth or water to thin it out.

FAQs

1. Can I use a different type of nut butter?

Yes, you can substitute the peanut butter with almond butter or cashew butter, though it will change the flavor slightly.

2. How can I adjust the spice level?

To adjust the spice level, you can increase or decrease the amount of ancho chile powder. For more heat, add cayenne pepper or fresh chilies.

3. Can I make this soup vegan?

Yes, this recipe is already vegan as it uses vegetable broth and peanut butter. Just make sure the peanut butter you use is vegan-friendly.

4. Can I use other types of sweet potatoes?

While this recipe works best with traditional orange-fleshed sweet potatoes, you can also experiment with purple or white sweet potatoes for a different flavor and color.

5. What can I use if I don’t have vegetable broth?

If you don’t have vegetable broth, you can use water with a vegetable bouillon cube or homemade vegetable stock.

6. Can I use a regular blender instead of an immersion blender?

Yes, you can transfer the soup in batches to a regular blender. Just be careful when blending hot liquids, as they can splatter.

7. Can I add protein to this soup?

For extra protein, you can add cooked chickpeas, tofu, or shredded chicken to the soup for more texture and nutrients.

8. How do I make this soup thicker?

If you prefer a thicker soup, you can add an extra sweet potato or reduce the amount of broth.

9. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors will develop even more overnight.

10. Can I use regular potatoes instead of sweet potatoes?

While sweet potatoes provide a unique sweetness and texture, you can substitute regular potatoes, but the soup will have a different flavor profile.

Conclusion

Spicy Peanut Soup with Sweet Potato is the perfect comfort food for those who love rich, savory flavors with a hint of heat. It’s easy to prepare, nutrient-packed, and sure to become a favorite in your kitchen. The creamy texture, balanced heat, and peanutty goodness make this soup a satisfying and delicious choice for any meal. Whether you’re cooking for yourself or feeding a crowd, this dish will warm you up and keep you coming back for more. Enjoy!

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