West African Peanut Soup

Kitchen Tested
  • Yield 3 servings
  • Prep 5 mins
  • Cook 20 mins

Carrots, pungent ginger, and sweet potato meld with creamy peanut butter for a satisfying soup.

peanut soup
Mark Boughton Photography / styling by Teresa Blackburn

This vegetarian, dairy-free soup is quite thick. Thin with a little water if desired.


1 tablespoon olive oil
1 medium yellow onion, chopped (about 1 cup)
1 medium carrot, peeled and chopped (about 3/4 cup)
1 to 2 teaspoon minced, peeled fresh ginger
1 dash cayenne pepper
1 -- sweet potato, peeled and chopped (about 1 cup)
2 1/2 cups water, divided
1/2 cup tomato juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup creamy peanut butter
5 -- green onions, chopped


  1. Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
  2. Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
  3. Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
  4. Heat soup over low heat. Add remaining 1/2 cup water to thin if desired. Ladle into soup bowls and top each serving with green onions.

Recipe reprinted with permission from Eat the World: Good-for-You Food for Families by Allison Liefer and Kate Leahy, Common Threads, 2009.



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