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Spicy Sweet Potato Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/spicy-sweet-potato-recipe/