Spicy curry, creamy sweet potatoes, and rich peanut butter: this vegan, oil-free soup satisfies with rich flavor. Inspired by the "groundnut" soups of Ghana in West Africa, you'll soon make this gluten-free global dish part of your healthy repertoire.
EASY Servings: 5 Ready In: 30 minutes
1 medium onion
2 medium sweet potatoes
2 scallions, greens separated from whites
1 orange bell pepper
2 tbsp curry powder (salt free if possible)
2 tbsp grated ginger
1/4 cup roasted natural peanut butter
Lime or chopped peanuts, to serve
Pin It, Share It:
To make the soup: Dice the onion, the white parts of the scallions, and the bell pepper
Peel and dice the sweet potato
Combine the diced veggies with the curry and ginger in a medium pot.
Add enough water to cover the vegetables, about 6 cups.
Cover, bring to a boil, then reduce to a simmer
Simmer until sweet potatoes are completely soft, about 20 minutes
Stir in the peanut butter.
Remove from heat and let cool slightly
Purée soup in a high speed blender or with an immersion blender.
Garnish with the greens of the scallions or chopped peanuts.
Serve with fresh lime
Chef's Tips: This soup freezes great and has many uses. You can keep the vegetables chunky for a heartier stew, or use the pureed version as a sauce over brown rice, or a dressing on salad.
Yield: 10 cups
Serving size: 1/5 of a recipe (about 2 cups)
Amount Per Serving
Calories From Fat (40%) 58.48
% Daily Value
Total Fat 6.99g 11%
Saturated Fat 1.41g 7%
Cholesterol 0mg 0%
Sodium 43.53mg 2%
Potassium 402.91mg 12%
Total Carbohydrates 18.52g 6%
Fiber 4.22g 17%
Protein 4.97g 10%
Calcium 34.72mg 3%
Iron 52.9mg 294%
Vitamin A 8207.53IU 164%
Vitamin C 0mg 0%