This vegan and gluten-free spicy coconut peanut soup promises a warming and hearty meal. Packed with the comforting flavors of sweet potato, creamy coconut, and nutty peanut butter, it’s a delightful dish that makes perfect use of pantry staples. Whether you’re serving it up for lunch or dinner, this soup is sure to satisfy.
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 onion, diced
- 2 teaspoons fresh ginger, grated
- 2 long red chiles, finely chopped
- 3 pounds sweet potatoes, chopped into small cubes
- 6 cups vegetable stock
- 29 ounces tinned tomatoes
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 3 tablespoons peanut butter
- 2 cups coconut cream, divided
- 1 ¼ cup unsalted roasted peanuts, roughly chopped, divided
- ½ cup cilantro leaves, to garnish
- 1 long red chile, sliced, to garnish
- In a large pot over medium heat, combine the olive oil, garlic, cumin, onion, ginger, and chopped chiles. Sauté for about 3 minutes, stirring occasionally, until the onion is softened and translucent.
- Add the chopped sweet potatoes to the pot, followed by the vegetable stock, tinned tomatoes, salt, pepper, peanut butter, 1 ¾ cups of coconut cream, and ¾ cup of the chopped peanuts.
- Raise the heat and bring the soup mixture to a boil. Once boiling, reduce the heat and let it simmer. Cook the soup uncovered for 50 minutes, stirring every 10 minutes. By the end of the cooking time, the sweet potatoes should be tender, with some having broken down into the soup while others remain cubed.
- Ladle the soup into serving bowls. For garnish, drizzle with the remaining coconut cream, sprinkle with the rest of the chopped peanuts, and add cilantro leaves and sliced chile on top. Serve hot and enjoy!
Nutritional Information (per serving):
- Calories: 789
- Total Fat: 54.3 g
- Saturated Fat: 28.4 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Total Carbohydrates: 68.4 g
- Dietary Fiber: 14.2 g
- Total Sugars: 17.6 g
- Sodium: 570.5 mg
- Protein: 18.3 g
Tips and Serving Suggestions:
- For an added layer of flavor, consider serving with protein of choice, such as satay tofu skewers or grilled meat.
- This soup pairs well with toast or flatbreads.
- If you have any leftovers, store them in an airtight container in the fridge for up to five days. The flavors will develop even more with time.
Enjoy this delightful dish that brings together spicy, creamy, and nutty flavors in perfect harmony!