African Sweet Potato and Peanut Soup

African Sweet Potato and Peanut Soup

134 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Recipe by  GregMcE

“A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
  2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

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Reviews (134)

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I loved this. I used 1 15oz can of diced tomatoes, and 1 24oz can (I think) of canned sweet potatoes instead of the fresh versions, just to speed things up. The only problem I had was finding a saucepan big enough to fit all the ingredients in! I ended up only adding half of the "water" (I used veggie broth instead) at first and not adding the other half until the end when the peanut butter was added. I used crunchy peanut butter rather than peanut butter + peanuts. Cilantro on top was great! I pureed about half of the soup and left the other half chunky. I served it over brown rice in a bowl. A great meal!



This soup is very good. It has such a unique combination of flavors. I love peanut butter so I doubled the amount called for and it turned out great. The leftovers actually tasted better the next day so I think next time I'll make it ahead of time, since it is fairly time consuming to make.



This recipe is inexpensive, easy, quick to make and was a HUGE hit at the party at which I served it. There was only one total vegetarian there, but the omnivores gobbled it down, even though there was another pot of soup (which also got rave reviews) and other food there. This soup was the hit of the night. It has an exotic taste (much like Indian food, as you can imagine from the spices, plus I used garam masala instead of the cinnamon and cloves), but that nice, nutty peanut butter flavour is there as well. The only other thing I did different than the recipe was omit usage of the blender. I just smashed it all together with a potato masher.

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Amount Per Serving (6 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 32.7 g
  • 11%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 494 mg
  • 20%

Based on a 2,000 calorie diet



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Spicy Sweet Potato Soup


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Saharan West African Peanut and Pineapple Soup