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This peanut soup with sweet potato is the ultimate cozy dinner for busy days. It’s creamy, hearty, packed with vegetables and tender chicken, and surprisingly easy to make. The combination of peanut butter, sweet potato, miso, and Thai curry paste creates a rich soup with layers of flavor that tastes like it simmered all day – even though it comes together fairly quickly.
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Made to Order
It doesn’t happen often that I immediately jump into creating a recipe after getting a question, but this time I did. Someone asked me on Instagram if I had a recipe for peanut soup and I honestly had to stop and think for a second. I checked the site… and surprisingly, there wasn’t one yet.
Which is kind of funny because I absolutely love peanut soup. And peanut butter in general, for that matter.
Luckily, I was completely in the mood for a warm, comforting soup, so I headed straight into the kitchen and created this delicious fusion-style peanut soup packed with sweet potato, chicken, and lots of flavor.
Why You’ll Love This Peanut Soup
There’s a lot to love about this recipe:
- Rich, creamy, and deeply flavorful
- Packed with vegetables and protein
- Easy enough for weeknights
- Perfect for meal prep
- Easy to customize
- Naturally dairy-free
- Can easily be made vegetarian or vegan
The sweet potato adds natural sweetness and body to the soup, while the peanut butter makes it wonderfully creamy and satisfying.
Where Does Peanut Soup Come From?
When most people think of peanut soup, they immediately think of Surinamese peanut soup. But the origins actually go back much further. Peanut soup is believed to have originated in West Africa, where peanuts are commonly used in savory cooking. Over time, different variations spread across the world, each with its own local twist.
This version takes inspiration from several cuisines and combines them into one comforting bowl of soup. I’ve been completely obsessed with miso lately, so naturally that made its way into the recipe too. Together with Thai curry paste, creamy peanut butter, and sweet potato, it creates a rich and flavorful soup with a little bit of everything.
How to Make Peanut Soup with Sweet Potato
Start by heating olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and sauté until softened and translucent. Stir in the garlic, Thai curry paste, and miso paste and cook briefly until fragrant. If you like, you can also add a spoonful of tomato paste for extra depth.
Next, add the tomatoes, ginger syrup, and part of the chicken stock. Bring everything to a gentle boil before adding the sweet potatoes and whole chicken breasts. Pour in enough stock so all ingredients are fully submerged.
Let the soup simmer for about 10 minutes, then remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup and continue cooking until the sweet potatoes are soft and tender.
Finally, stir in the peanut butter until fully melted and incorporated. If the soup feels too thick, simply add a little extra stock until you reach your preferred consistency.
What Kind of Peanut Butter Should You Use?
You can use almost any peanut butter for this recipe, but I personally prefer a smooth and creamy variety here. Chunky peanut butter works too, although it can make the texture slightly grainier.
The most important thing is to use a neutral peanut butter without added flavors or sweeteners. These days there are so many flavored peanut butters available, but not all of them work well in savory dishes like soup.
Easy Variations
One of the best things about this peanut soup is how easy it is to customize.
Want a vegetarian version or even a vegan peanut soup? Simply swap the chicken broth for vegetable stock and leave out the chicken. Tofu or tempeh make great alternatives. I recommend frying the tofu or tempeh separately and adding it right before serving for the best texture.
You can also make the soup heartier by adding:
- Brown rice
- Chickpeas
- Lentils
- Extra vegetables
If you love spicy food, add chili flakes, cayenne pepper, or a chopped red chili pepper for extra heat. It’s easy to add different spices depending on your preference.
Customize the Flavor
This soup is very forgiving and easy to adapt to your own taste.
- Add fresh ginger instead of ginger syrup
- Stir in coconut milk for extra creaminess
- Blend the soup with an immersion blender for a smoother texture
- Finish with a squeeze of lime juice for freshness
If you do decide to blend the soup, make sure to do so before adding the shredded chicken back into the pot.
Serving Suggestions
Serve the soup in large bowls and finish with your favorite toppings. I love adding:
- Fresh cilantro
- Bean sprouts
- Chopped peanuts
- Lime wedges
Not a fan of cilantro? Fresh parsley or cress work beautifully too.
Great for Meal Prep
This soup tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for several days or freeze portions for later.
I absolutely loved this hearty peanut soup and it has quickly become one of my favorite soup recipes. It’s comforting, filling, packed with flavor, and easy enough to make on a busy weeknight. I accidentally made far too much the first time around, but luckily it was a huge hit with friends and family too.
Something tells me you’re going to love it just as much.
FAQ Peanut Soup with Sweet Potato
Yes! This peanut soup is perfect for meal prep and actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days.
Absolutely. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.
Creamy peanut butter works best for a smooth texture, but chunky peanut butter can also be used if you don’t mind a little extra texture. Make sure to use an unsweetened, neutral peanut butter without added flavors.
This recipe has mild heat from the Thai curry paste, but it’s not overly spicy. If you prefer a spicier soup, you can add chili flakes, cayenne pepper, or fresh chili peppers.
Yes! Simply replace the chicken broth with vegetable broth and leave out the chicken. Tofu or tempeh are great plant-based alternatives and make the soup extra filling.
You can, but sweet potatoes add a subtle sweetness that pairs beautifully with the peanut butter and spices. Regular potatoes will create a slightly different flavor and texture.
For an extra creamy soup, stir in a splash of coconut milk at the end of cooking. You can also blend part or all of the soup with an immersion blender before adding the shredded chicken back in.
This soup is filling enough on its own, but it’s also delicious served with crusty bread, naan, or a side of rice.
Love a good soup? Check out these recipes as well
Celeriac and apple soup with poppy seed or sesame seed
Peanut Soup with Sweet Potato
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp curry paste
- 1 tbsp miso paste
- 1 tbsp ginger syrup
- 400 grams diced tomatoes 1 can
- 1 liter chicken stock
- 500 gr chicken breast
- 350 grams sweet potato diced
- 250 grams peanut butter smooth
TO SERVE
- fresh cilantro
- chopped peanuts
- bean sprouts
- 1 red pepper finely chopped
Instructions
- Heat a pot with olive oil. Add the onion and sauté for a few minutes.2 tbsp olive oil, 1 onion
- Now add the garlic, curry paste and miso paste and stir for a few minutes until it starts to smell. Don’t stir too long. You don’t want it to stick together.2 cloves garlic, 1 tbsp curry paste, 1 tbsp miso paste
- Then add the diced tomatoes, ginger syrup and half the chicken stock.1 tbsp ginger syrup, 400 grams diced tomatoes , 1 liter chicken stock
- Bring to a boil and add the diced sweet potato and whole chicken breasts. Bring to a boil again and add the chicken stock until well submerged.350 grams sweet potato, 500 gr chicken breast
- Cook for about 10 minutes. Remove the chicken breasts from the pan and pull apart with two forks. Return the pulled chicken to the pan.
- Once the sweet potatoes are cooked, add the peanut butter and stir well into the soup and heat through. If the soup is too thick, add a little more broth.250 grams peanut butter
- Serve with fresh cilantro, chopped peanuts and bean sprouts.fresh cilantro, chopped peanuts, bean sprouts, 1 red pepper
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
