Spicy Coconut Peanut Soup Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
6 Servings
Ingredients
  • 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
Directions
  1. Place a large pot over medium heat and add the olive oil, garlic, cumin, onion, ginger and chopped chiles. Sauté for 3 minutes, stirring intermittently, until the onion has softened and is translucent.
  2. Add the chopped sweet potatoes, vegetable stock, tinned tomatoes, salt, pepper, peanut butter, 1 ¾ cups of coconut cream, and ¾ cup of chopped peanuts.
  3. Bring the soup to a boil, turn down to a simmer, then cook the soup uncovered for 50 minutes, stirring every ten minutes, until the liquid has reduced and the sweet potato is soft. Some of the sweet potato will have broken down into the sauce, and some of the cubes will still be formed.
  4. Spoon the soup into serving bowls and garnish with a drizzle of coconut cream, the remaining chopped peanuts, cilantro leaves, and sliced chile, then serve and enjoy.