Vegan Sweet Potato Peanut Soup
Cozy Up with Creamy Vegan Sweet Potato Peanut Soup!
Looking for a vibrant, flavorful, and satisfying vegan dinner? This Vegan Sweet Potato Peanut Soup is exactly what you need! It’s a beautiful blend of sweet, savory, and just a touch of spice, making it perfect for a chilly evening or a comforting lunch. Inspired by the delicious flavors of Thai cuisine, this soup is surprisingly easy to make and packed with nutrients.
We’ve taken the classic sweet potato soup and elevated it with creamy peanut butter, fragrant ginger, and a hint of red pepper flakes. The result? A velvety smooth soup that’s both comforting and exciting for your taste buds. It’s a fantastic way to get your veggies in and enjoy a truly satisfying meal.
Why You’ll Love This Soup:
- Flavorful: The combination of sweet potato, peanut butter, and Thai-inspired spices is simply irresistible.
- Vegan & Gluten-Free: Perfect for those with dietary restrictions.
- Easy to Make: Ready in under an hour, with minimal effort.
- Healthy & Nutritious: Packed with vitamins, minerals, and plant-based protein.
- Comfort Food at its Finest: A warm and cozy bowl of goodness.
Tips for the Best Soup:
- Spice Level: Adjust the amount of red pepper flakes to your liking. Start with a smaller amount and add more as needed.
- Peanut Butter: Smooth peanut butter works best for a creamy texture. Avoid using natural peanut butter that separates, unless you stir it very well.
- Immersion Blender vs. Regular Blender: An immersion blender is the easiest way to blend the soup directly in the pot. If using a regular blender, be sure to blend in batches and vent the lid to prevent pressure buildup.
- Garnish: Don’t skip the chopped peanuts! They add a lovely crunch and enhance the flavor.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months.
Q: What can I serve with this soup?
A: This soup pairs well with a side of crusty bread, a fresh salad, or some steamed rice.
Q: Can I substitute the sweet potatoes with another vegetable?
A: While sweet potatoes are the star of this soup, you could experiment with butternut squash or pumpkin as alternatives, though the flavor profile will be slightly different.
Q: Is this soup spicy?
A: It has a mild spice from the red pepper flakes, but you can easily adjust the amount to your preference. If you prefer a completely mild soup, you can omit the red pepper flakes altogether.
Vegan Sweet Potato Peanut Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 teaspoon red pepper flakes or to taste
- 1 pound sweet potatoes peeled and cubed
- 4 cups vegetable broth
- 1/2 cup peanut butter smooth
- 1/4 cup lime juice
- 1 cup kale chopped
- 1/4 cup peanuts chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and red pepper flakes and cook for 1 minute more.
- Add sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Remove from heat and carefully blend the soup using an immersion blender or in a regular blender (in batches).
- Stir in peanut butter and lime juice. Season with salt and pepper to taste.
- Stir in kale and cook until wilted, about 2-3 minutes.
- Serve hot, garnished with chopped peanuts.
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