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.