This vegan sweet potato soup recipe is full of flavor! Sweet potatoes, peanut butter and spices form the soup base, and it’s topped with bright red harissa.
This vegan sweet potato soup recipe is nourishing, delicious, and can easily fit into your everyday life. It works for a weeknight meal or an evening entertaining friends, and is served with harissa, a North African red pepper paste (see below). To get maximum flavor out of this soup, onion and garlic are sauteed together, then cooked with sweet potato and spices like cumin and turmeric.
The magic ingredient? Peanut butter. It gives a creamy, savory undertone to the soup while keeping it vegan. To get maximum nutrients, we added some cooked spinach that’s stirred in at the end and wilted for about 1 minute. Topped with crunchy peanuts, this sweet potato soup is a tasty way to get a variety of nutrients that help fight off the winter blues.
- 1 yellow onion
- 3 cloves garlic
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- ¼ cup tomato paste
- ¼ cup creamy peanut butter
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 ½ cups water
- ½ teaspoon kosher salt
- 4 cups packed baby spinach leaves, washed (or chopped standard spinach leaves)
- Mild harissa
- 1/2 cup crushed peanuts
- Dice 1 onion and mince 3 cloves garlic. Peel the sweet potatoes, then slice them into 1/4-inch thick rounds.
- In a large, heavy-bottomed pot, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 5 to 7 minutes, until soft.
- Stir in 1/4 cup tomato paste, 1/4 cup peanut butter, garlic, 1 teaspoon turmeric, and 1 teaspoon cumin, and cook 1 minute, stirring constantly.
- Add sweet potatoes, 4 cups vegetable broth, and 1 1/2 cups water. Simmer over medium-low heat for 20 to 25 minutes until sweet potatoes are tender.
- Once sweet potatoes are soft, blend the mixture with an immersion blender (or transfer to a blender). Stir in ½ teaspoon kosher salt. Bring soup back to a simmer, and stir in the spinach leaves. Heat until wilted, about 1 minute.
- To serve, garnish with a dollop of harissa and sprinkle with crushed peanuts.
You can substitute kale or chard for the spinach in this recipe; just cook the soup until the greens are tender (kale and chard take slightly longer to cook than spinach).
Harissa is a North African chili sauce that brings an integral flavor profile to the soup. Ours was a purchased mild red pepper harissa; spicy blends are also available if you’re looking for additional heat.
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