Spicy Sweet Potato Recipe

Introduction

This sweet potato soup is a comforting and flavorful dish, perfect for cozy evenings. Blended to a smooth, creamy texture, it combines warming spices with the natural sweetness of root vegetables and a rich hint of peanut butter.

Ingredients

• 1 large onion (finely chopped)
• 2 garlic cloves (finely minced)
• 1 tsp cumin seeds (or ground cumin)
• 1/2 tsp chilli flakes (plus more to garnish)
• 2 tsp finely grated fresh ginger
• 1 tsp sugar
• 3 large sweet potatoes (peeled and cubed)
• 1 large parsnip (peeled and cubed)
• 1 red pepper (de-seeded and roughly chopped)
• 400 g (14 oz) can chopped tomatoes
• 900 ml (4 cups) hot vegetable stock
• 2-3 tbsp smooth peanut butter
• Salt and pepper to season
• Handful finely chopped roasted peanuts to garnish (optional)
• 1-2 tbsp olive oil to fry

Instructions

1. Step 1: Heat the olive oil in a large pot. Add the cumin seeds, chilli flakes, and grated ginger, frying for about one minute until fragrant.
2. Step 2: Add the finely chopped onion, minced garlic, and sugar. Stir and cook over medium-low heat for a few minutes until the onion softens.
3. Step 3: Stir in the sweet potato, parsnip, red pepper, and canned chopped tomatoes. Cook for a couple of minutes, allowing the flavors to combine.
4. Step 4: Pour in the hot vegetable stock. Bring the mixture to a boil, then reduce to a simmer and cook for about 15 minutes, or until the vegetables are tender.
5. Step 5: Blend the soup until smooth using a blender or immersion blender.
6. Step 6: Return the blended soup to the pot and stir in the smooth peanut butter. Season with salt and pepper to taste.
7. Step 7: Serve hot, garnished with additional chilli flakes, a handful of chopped roasted peanuts, and a drizzle of olive oil if desired.

Tips & Variations

• For a creamier texture, add a splash of coconut milk before blending.
• Replace parsnip with carrot for a slightly different sweet flavor.
• Use ground cumin if you don’t have cumin seeds on hand.
• Add a squeeze of lime juice before serving to brighten the flavors.
• Serve with warm crusty bread or a side salad for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze the soup for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and plant-based ingredients throughout.

Can I use peanut butter alternatives?

Absolutely. You can substitute peanut butter with almond butter or sunflower seed butter if you have allergies or prefer a different nut flavor.

Spicy Sweet Potato Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

A comforting and creamy sweet potato soup featuring warming spices, peanut butter for richness, and a hint of heat from chili flakes. This vegan and wholesome dish blends tender sweet potatoes, parsnip, and red pepper to create a nourishing bowl perfect for any season.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 large onion (finely chopped)
• 2 garlic cloves (finely minced)
• 3 large sweet potatoes (peeled and cubed)
• 1 large parsnip (peeled and cubed)
• 1 red pepper (de-seeded and roughly chopped)
• 2 tsp finely grated fresh ginger

Spices & Flavorings

• 1 tsp cumin seeds (or ground cumin)
• 1/2 tsp chilli flakes (plus more to garnish)
• 1 tsp sugar
• 400 g | 14oz can chopped tomatoes

Liquids & Fats

• 900 ml | 4 cups hot vegetable stock
• 2–3 tbsp smooth peanut butter
• 1–2 tbsp olive oil to fry

Seasoning & Garnish

• Salt and pepper to season
• Handful finely chopped roasted peanuts to garnish (optional)

Instructions

1. Heat spices and aromatics: Heat the olive oil in a large pot over medium heat. Add the cumin seeds, chilli flakes, and grated ginger, frying for about a minute until fragrant. Then add the finely chopped onion, minced garlic, and sugar. Stir occasionally and cook on medium-low heat for a few minutes until the onion softens and becomes translucent.
2. Add vegetables and tomatoes: Stir in the peeled and cubed sweet potatoes, parsnip, and roughly chopped red pepper. Add the canned chopped tomatoes and cook while stirring for a couple of minutes to meld the flavors.
3. Add stock and simmer: Pour in the hot vegetable stock and bring the mixture to a boil. Once boiling, reduce to a simmer and cook uncovered for approximately 15 minutes, or until all the vegetables are tender when pierced with a fork.
4. Blend the soup: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Pulse the soup until smooth and creamy, ensuring no large chunks remain.
5. Add peanut butter: Return the blended soup to the pot if using a blender. Stir in the smooth peanut butter thoroughly to enrich the soup with a creamy texture and nutty flavor.
6. Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with a sprinkle of chilli flakes, a handful of chopped roasted peanuts if desired, and a light drizzle of olive oil for extra richness.

Notes

• Using an immersion blender simplifies the blending process and reduces cleanup.
• Adjust chili flakes to control the spice level to your preference.
• For a smoother texture, strain the soup after blending.
• The sugar balances the acidity from tomatoes and enhances the natural sweetness of the vegetables.
• This soup freezes well; reheat gently and stir before serving.
• Use vegetable stock to keep the recipe vegan.

Keywords: sweet potato soup, vegan soup, peanut butter soup, healthy soup, easy soup recipe, creamy soup, autumn soup