Ingredients
Main Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- 1 jalapeño, minced
- 2 cloves garlic, minced
- 3 large sweet potatoes, peeled and cubed
- 1 (14-ounce) can fire roasted tomatoes
- 1 (14-ounce) can light coconut milk
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon curry powder and/or turmeric
- ½ cup chopped peanuts
- ¼ cup peanut butter
- 1–2 cups kale, stems removed, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion, minced garlic, and jalapeño. Sauté until soft and fragrant to build the soup’s flavor base.
- Brown Sweet Potatoes: Add cubed sweet potatoes to the pot. Cook them alongside the aromatics until they begin to brown slightly, enhancing sweetness and depth.
- Add Liquids and Spices: Pour in the fire roasted tomatoes, light coconut milk, and water. Stir in salt, curry powder and/or turmeric, and chopped peanuts. Bring to a simmer.
- Simmer Until Tender: Let the soup simmer gently until the sweet potatoes are fork-tender, about 15-20 minutes.
- Finish with Peanut Butter and Kale: Stir in peanut butter and chopped kale. Continue to simmer until the soup thickens and the kale softens, creating a creamy, hearty texture. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with extra chopped peanuts and cilantro if desired. Enjoy warm.
Notes
- You can adjust the spiciness by varying the amount of jalapeño used.
- Fire roasted tomatoes add a smoky depth; regular canned tomatoes can be used but the flavor will be slightly different.
- Using light coconut milk keeps the soup creamy but lower in fat.
- For a smoother texture, blend the soup partially before adding the peanut butter and kale.
- The kale can be substituted with spinach or other hearty greens if preferred.
- This soup is naturally gluten free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion (African/Caribbean inspired flavors)
- Diet: Vegetarian
