Dinner

Spicy Peanut Soup with Sweet Potato and Kale Recipe

ByHarry Bern November 15, 2025November 15, 2025

Introduction

This Spicy Peanut Soup with Sweet Potato and Kale is a comforting bowl of warmth and flavor, perfect for chilly days. Creamy, slightly spicy, and packed with nutritious ingredients, it’s a satisfying meal that’s easy to make and delicious to enjoy.

Two white bowls filled with thick orange soup that has visible chunks of vegetables and herbs throughout. The soup has green leafy herbs sprinkled on top along with chopped nuts for texture. One bowl contains a metal spoon resting on the side with soup inside it. The bowls sit on a dark gray cloth placed over a white marbled surface, with a couple of broken pieces of seed crackers scattered nearby. The overall presentation highlights the warm, hearty texture and mixture of colors in the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
Half an onion, diced
1 jalapeño, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 (14-ounce) can fire roasted tomatoes
1 (14-ounce) can light coconut milk
2 cups water
1 teaspoon salt
1 teaspoon curry and/or turmeric
1/2 cup chopped peanuts
1/4 cup peanut butter
1–2 cups kale, stems removed, chopped

Instructions

Step 1: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, minced garlic, and minced jalapeño, sautéing until soft and fragrant, about 5 minutes.
Step 2: Add the cubed sweet potatoes to the pot. Cook them for a few minutes, allowing them to brown slightly for enhanced flavor.
Step 3: Pour in the fire roasted tomatoes, light coconut milk, and water. Stir in the salt, curry and/or turmeric, and chopped peanuts. Bring to a simmer and cook until the sweet potatoes are fork-tender, about 15–20 minutes.
Step 4: Stir in the peanut butter and chopped kale. Continue simmering until the soup thickens slightly and the kale softens, another 5–7 minutes. Serve hot, topped with extra peanuts and fresh cilantro if desired.

Tips & Variations

For a smoother texture, use an immersion blender to partially blend the soup before adding peanut butter and kale.
Adjust the heat by using less jalapeño or swapping it for a milder pepper.
Add a squeeze of lime juice at the end to brighten the flavors.
Replace kale with spinach or collard greens if preferred.
Use crunchy peanut butter or add extra chopped peanuts on top for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick soup that has visible chunks of orange sweet potatoes and creamy broth in a light brownish-orange color; the soup is topped with chopped nuts and chopped green herbs, adding texture and color contrast. A silver spoon scoops some soup from the bowl, showing a rich and chunky texture. The bowl rests on a dark gray cloth, and the background is a white marbled texture with some crackers blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like coconut milk and peanut butter. Just ensure your peanut butter contains no animal products.

How spicy is this soup?

The heat level depends on the amount of jalapeño used. For mild spice, remove the seeds before adding. You can also reduce or omit the jalapeño entirely if you prefer less heat.