This Spicy Sweet Potato Peanut Soup with Kale is a healthy and easy-to-make weeknight soup that is sure to please! This gluten-free and dairy-free chunky vegetable soup is made with peanut butter, ginger, tomatoes, turmeric and, of course, sweet potatoes and is the perfect combination of sweet, spicy and creamy.
Grab a bowl of this!
Please let me introduce you to my new favourite addition to lunch and dinner. This Spicy Sweet Potato Peanut Soup with Kale is my EVERYTHING right now with its rich and creamy, sweet and spicy thing going on.
MAKING REAL FOOD EASY AND DELICIOUS WITH THIS SPICY SWEET POTATO PEANUT SOUP WITH KALE RECIPE…
This is a naturally gluten-free soup/stew/bowl-of-deliciousness that uses a fantastic combination of sweet potato and tomato, ginger and turmeric, and creamy peanut butter and kale.
…I realize that that might not sound like the best combination of things thrown together in a pot but trust me.Print
Spicy Sweet Potato Peanut Soup with Kale is a healthy and easy to make weeknight soup that is sure to please! This gluten free and dairy free chunky vegetable soup is made with peanut butter, ginger, tomatoes, turmeric and, of course, sweet potatoes and is the perfect combination of sweet, spicy and creamy.
- 2 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 3 cloves of garlic, finely grated or minced
- 1 teaspoon fresh ginger, finely grated or minced
- 2 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon chili flakes
- ½ teaspoon cinnamon
- ¾ teaspoon sea salt
- 2 tablespoons tomato paste
- 3–4 cups finely chopped sweet potatoes (from about 2 sweet potatoes)
- 1 cup cherry tomatoes, chopped
- 4 cups vegetable stock
- 3 cups chopped kale
- 1 tablespoon honey (optional but recommended)
- 1 tablespoon fresh lime juice
- ¼ cup creamy, natural peanut butter
- In a large, heavy-bottom pot (I always use my dutch oven for soups) heat oil over medium-high.
- Add onions and cook for 3-5 minutes until translucent but not browned. Add garlic and ginger and continue to cook for another minute. Add turmeric, paprika, chili powder, cumin, chili flakes, cinnamon and salt and stir to combine with the onions. Add tomato paste and sweet potatoes stir to combine again and cook for another minute.
- Add the tomatoes and vegetable stock. Bring soup to a boil then reduce heat to medium and let simmer for 25-30 minutes until sweet potatoes are very tender.
- Stir in kale and let cook for another 3-5 minutes until kale is wilted and very tender.
- Add honey (if using), lime juice and peanut butter and stir until well combined. Season soup with addition salt, lime and honey if needed.
- Serve immediately, keep in the fridge for up to 4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
HOW TO MAKE THIS SPICY PEANUT SOUP…
Don’t let the long-ish list of ingredients fool you here. If you’re using my healthy kitchen guide you should have almost everything that you need. The only ingredient I don’t use all that often (and no, it’s not peanut butter because I swear I go through a jar of that stuff a week) is tomato paste. I will buy a tube of tomato paste if I’ve planned for a handful of tomatoey recipes in the coming weeks otherwise I buy a can use what I need and then freeze the rest into 1-tablespoon portions so it doesn’t go to waste.
My next little nugget of advice for this recipe is to finely chop the sweet potatoes. Aim for 1 cm cubes at the most because the smaller and more uniform the sweet ‘taders are A.) your soup will cook more evenly, and B.) the soup will have a much better texture – I’ve tried this soup with a super rustic cut potato and it’s just not the same with bigger chunks of the potato.
I usually always have cherry or grape (or whatever the little tomatoes are called these days…) so I love those here. I either halve or quarter them depending on their size; unlike the potatoes, it doesn’t make that much of a difference if your tomatoes aren’t all that uniform. If you don’t have the little tomatoes? Drained diced tomatoes from a can should do the trick as well.
And what’s a clean-eating wintery soup recipe without some greens, right? My kale of choice these days is the black kale variety (aka Tuscan kale, black cabbage, dino kale). It’s a little bit more delicate (if kale or other cruciferous vegetables could ever be described as delicate) but any kale will do. Heck, any green will do – give spinach, chard or collards a try.
The peanutty flavour in the spicy-sweet potato peanut soup recipe comes from peanut butter. I usually have a jar of organic smooth and creamy peanut butter on the go and that’s what I used here. I am definitely, 100%, will always be a smooth PB gal so something like crunchy peanut butter barely ever makes it into my kitchen. With that said, I haven’t tried this soup with anything but smooth. I’m sure the crunchy PB would give this soup much more texture and maybe even more peanutty flavour so if you do make it with the crunchy type of peanut butter please let me know in the comments.
Most of the spice in this spicy soup comes from the ginger and chili flakes. If you like things super spicy you can add in a pinch (or 2… or 3) of cayenne into the pot with the other spices OR as you add the honey, lime and cilantro (please, please, please don’t skip over the honey, lime and cilantro – these flavours bring all the flavours together in the best way) you can add a couple dashes of hot sauce or some extra red chili flakes to your liking.
This soup is great served right away and also makes the most perfect make-ahead meal (ie. the best lunch ever all week long!!) because hanging out in the fridge for a day or two really allows the flavours to mingle and get to know each other. I think I might even like it best at about the 2 days mark. Want to freeze it for later? Yep – you can do that too! Just be sure to reheat thawed soup in a pot over medium-low heat.
MORE ABOUT THIS SWEET POTATO SOUP WITH PEANUT BUTTER AND KALE…
I think it’s officially winter in my (southern Ontario) part of the world. And I don’t really know how I feel about it…
I’m not really a fan of the cold. Or the snow. Or the typical wintery activities like skiing (I do love curling though which can definitely get a little chilly but so worth it). However, I am a fan of wintery foods. Gimme all the soups, stews, casseroles and warm and cozy comfort foods, please.
Definitely ALL. THE. COMFORT. FOOD. Like, this Spicy Sweet Potato Peanut Soup with Kale. In the last few weeks, I’ve made this soup, no-joke,10 times (you can read more about that here) and fell more in love with it after every single bite. It’s my favourite type of comfort food too. It’s a little bit spicy. It’s a little bit creamy. It’s a little bit sweet but definitely very warm and cozy. And it’s loaded with only good things.
I really think, in fact I know, comfort food can be healthy too.
Sure, holiday treats (both sweet and savoury) are in abundance right now. And easy slow cooker recipes made with cheese, bacon and more cheese are all the rage on Facebook but I don’t think this is ALL we have to look forward to until March.
Comfort food doesn’t have to contain loads of fat or sugar …or both! And you can enjoy your favourite comfort food dishes without having to throw the rules of healthy, or clean eating, or whatever it is that you believe out the window.
With recipes like this Spicy Sweet Potato Peanut Soup, comfort food can be healthy and delicious and leave you feeling good too!