African Sweet Potato and Peanut Soup Recipe -
African Sweet Potato and Peanut Soup Recipe
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African Sweet Potato and Peanut Soup

Recipe by  

"A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
  2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2006

I loved this. I used 1 15oz can of diced tomatoes, and 1 24oz can (I think) of canned sweet potatoes instead of the fresh versions, just to speed things up. The only problem I had was finding a saucepan big enough to fit all the ingredients in! I ended up only adding half of the "water" (I used veggie broth instead) at first and not adding the other half until the end when the peanut butter was added. I used crunchy peanut butter rather than peanut butter + peanuts. Cilantro on top was great! I pureed about half of the soup and left the other half chunky. I served it over brown rice in a bowl. A great meal!

Most Helpful Critical Review
Feb 24, 2011

This smells amazing while it is cooking ... However, I was very disappointed when I "tried" eating it. I was not particularly fond of the "raw peanut" taste ... maybe I should have used the unsalted dry-roasted peanuts as a garnish instead of actually putting them in the soup. I followed this recipe exactly as written and had high hopes considering the reviews I read. I love the idea of this soup ... but I do not think I will be making this again. Sorry :(

Jan 07, 2004

This soup is very good. It has such a unique combination of flavors. I love peanut butter so I doubled the amount called for and it turned out great. The leftovers actually tasted better the next day so I think next time I'll make it ahead of time, since it is fairly time consuming to make.

Dec 04, 2005

This recipe is inexpensive, easy, quick to make and was a HUGE hit at the party at which I served it. There was only one total vegetarian there, but the omnivores gobbled it down, even though there was another pot of soup (which also got rave reviews) and other food there. This soup was the hit of the night. It has an exotic taste (much like Indian food, as you can imagine from the spices, plus I used garam masala instead of the cinnamon and cloves), but that nice, nutty peanut butter flavour is there as well. The only other thing I did different than the recipe was omit usage of the blender. I just smashed it all together with a potato masher.

Jun 23, 2006

I have made this about four times and have it down to a science. It is my favorite recipe that I have made from AllRecipes so far. Flavorful, interesting and easy. The only shortcuts I take are canned tomatoes and chunky peanut butter. The cilantro on top really completes this soup. Highly recommend!

Sep 15, 2007

I loved this recipe! I used a 900 ml carton of vegetable broth instead of the water and added a 19 oz can of chickpeas. I used 2 medium-sized yams, rather than sweet potatoes, and I don't know how much they weighed. I only pureed about half of the recipe and then added 1/4c of dried black currants at the end and let it cook for another 5 minutes to plump the currants. Adding the fruit made this recipe similar to the Delicious Chickpea Curry (also on this site), but this was so much better with the peanut butter and chopped peanuts. Really good combination of flavours.

Nov 13, 2003

This is a really good vegetarian soup. If it is served with rice you get a complete protein. When I made it I substituted vege stock for the water, cooked it longer and blended it less. I think if i was making it for company I would blend it thoroughly and top it with a little fresh tomato along with the cilantro. It is a beautiful color.

May 19, 2008

As is, I give it a 4 star. I actually used 4 cups of vegetable broth, 2 cups of chicken broth, 2 loaded tsps of cumin and coriander, 1/4 teaspoon of cayenne, about 4 tbls of peanut butter, and added half of a jalepeno pepper. I omitted the peanuts and used chunky peanut butter instead. With the revisions, it came out much more flavorful and delicious. We paired this with a simple tuna melt which was divine.


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 494 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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