African Sweet Potato and Peanut Soup

African Sweet Potato and Peanut Soup

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GregMcE 0

"A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes."
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1 h 15 m servings 221 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 193 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 un...

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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 ...

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 nex...

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 t...

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 ...

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...

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 thi...

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 a...

I made this soup as a filling meal following my husband's dental surgery (he must eat soft foods). Wonderful, comforting, interesting rich flavor; my husband loved it. Like others, I used cann...

mmmm. only blended half the soup for some wonderful chunks. also, if you are looking for lower fat, skip the peanut butter and its still yummy

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