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4.67 from 3 votes

African Peanut and Sweet Potato Soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 -6


  • 1 ½ tsp olive oil
  • 2 cloves garlic minced
  • 1 yellow onion diced
  • 1 Tbsp fresh grated ginger
  • 4 cups vegetable broth low-sodium
  • 4 cups diced tomatoes canned or boxed with juices
  • 2 sweet potatoes peeled and diced
  • ½ cup natural peanut butter
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp sea salt
  • ¼ tsp ground cayenne pepper
  • ¼ tsp cinnamon
  • 6 cups finely chopped Swiss chard or Kale
  • roasted peanuts for garnishing (optional)
  • whole-grain croutons for garnishing optional


  • Heat olive oil in a large sauce pan or Dutch oven over medium-high heat. Add garlic, onion and ginger and stir frequently until the onions are softened (approx. 3 min.).
  • Add 1 cup of water, vegetable broth, tomatoes,sweet potatoes, peanut butter, cumin, coriander, salt, cayenne and cinnamon. Bring to a boil. Reduce heat to medium and cover the pot. Let simmer until potatoes are tender, stirring occasionally (approx. 12 min.)
  • Add Swiss chard and continue simmering until chard has wilted (approx. 2 min.) Serve soup and garnish with whole-grain croutons if desired.