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RECIPES: VEGAN SOUPS

PEANUT SWEET POTATO SOUP

January 14, 2019 by Renee Tavoularis

PEANUT SWEET POTATO SOUP

Peanuts are an excellent source of healthy fats, protein and important nutrients and have been shown to help aid in weight loss. Hearty sweet potato also provides healthy carbohydrates for a well-balanced, plant-based soup.

SERVES 6
45 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

4 cups sweet potato, peeled and diced small
1 cup finely diced onion
2 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons coconut oil
½ teaspoon ground cinnamon
1 teaspoon red chili pepper flakes plus more for garnish
1 cup dry roasted, unsalted peanuts plus more for garnish
2 15 ounce cans coconut milk
1 teaspoon sea salt
½ teaspoon ground black pepper
Finely chopped cilantro, for garnish

Instructions

  • In a large pot, heat the coconut oil over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and ginger and cook for 1 minute, stirring frequently.
  • Add the sweet potato, cinnamon, red chili pepper flakes and peanuts, tossing to combine well. Let cook another 2 minutes.
  • Add the coconut milk and stir to combine. Place the lid on the pot and let come to a boil.
  • Once the soup reaches a boil, lower the heat to low and let simmer for 20 minutes or until the sweet potatoes are tender. Turn the heat off and let cool for 5 minutes.
  • Place ⅔ of the soup in a food processor or blender and blend on high for 1 minute or until smooth.
  • Add the soup back into the pot and season with the salt and pepper. Spoon into bowls and garnish with peanuts, cilantro and red pepper flakes.
  • Store leftovers in an airtight container for up to 4 days. If desired, add some water before heating to thin out the soup.

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