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Friends, today I am here to tell you that this sweet potato and peanut soup is one of the best seasonal healthy recipes. And it turns out it's naturally gluten-free and vegan!
I originally shared this recipe on March 6, 2012. Today I updated the images and some of the text.
There are times in recipe development when the stars align and a guardian is born. This soup is one of those recipes. It is so delicious that I can't wait for you to try it. I am officially obsessed!
The idea for this recipe came from NPR, actually. I was listening to the writer's Almanac with Garrison Keillor and it was George Washington's birthday. Mr. Keillor mentioned that George Washington's favorite foods were "mashed sweet potatoes with coconut, green beans with mushrooms, peanut butter, cod and pineapple." And that was all he needed. My twisted little brain mixed sweet potato with coconut and peanut soup and started an obsession.
And now it's not just me who's so crazy about it. I served it to my friends and they were dying for it. After taking a little, my friend said she was thinking about it while lying in bed later. My husband, who is often (a little too reluctant) to compliments, even went out of his way to declare "This soup is special!" I think you will agree. I know George Washington would.
What makes this soup even better is that it is super simple to make. Seriously, if you can boil water … you can make this amazing vegan soup!
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How to make this vegan peanut and sweet potato soup
- Sauté the onion and garlic until the onions begin to soften and brown.
- Add celery, broth, sweet potato, and salt and simmer until potatoes are very soft.
- Puree the soup first.
- Then puree the coconut milk and peanuts in a blender. Peanuts become creamy, but add a rich peanut flavor once you add the mixture to the pot to reheat and familiarize yourself with the sweet potato.
- Don't forget your lively side dishes… coriander, chopped peanuts and Sriracha!
- That's! Enjoy!
If you don't believe me, watch this video. You will see for yourself that this soup is all that and something else!
Don't miss these other delicious sweet potato recipes from my blogger friends and me…
sweet potatoes with coconut, curry and mint
sweet potato and black bean omelette bowls
sweet potato puree with five spices
Sweet potato noodles with shrimp and coriander pesto
paleo ginger coriander sweet potato salad
roasted sweet potato, chickpea and kale salad bowls | Give me some oven
sweet potato tacos | Chelsea Messy Apron
melt sweet potatoes | Foodie with family
sweet potatoes stuffed mexicali | Eating bird food
This sweet potato and peanut soup is one of the best seasonal healthy recipes. And it turns out it's naturally gluten-free and vegan!
- 1 tablespoon of canola oil
- 2 medium diced onions, about 3 cups
- 4 garlic cloves, minced
- 3 celery stalks, diced
- 6 cups vegetable broth, such as Imagine No Chicken
- 2 pounds sweet potatoes, peeled and cut into 1 to 2-inch pieces
- 1 teaspoon salt
- 1 13 ounce can of coconut milk "lite"
- ¾ cup roasted peanuts without salt
- 3 tablespoons of lime juice
- Chopped coriander, chopped peanuts and Sriracha for garnish
- Heat oil in large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften and brown, 5 to 6 minutes. Add celery, broth, sweet potato, and salt, increase heat to high, cover, and bring to a boil. Reduce heat to simmer and cook, removing lid to stir occasionally, until potatoes are very soft and crumble when tested with a fork or tongs, about 15 minutes.
- Puree half of the soup in a blender in two batches and add it back to the pot. Puree coconut milk and peanuts in a blender until smooth, about 1 minute. Add the coconut mixture and lime juice to the soup. Gently stir over low heat to heat. Do not boil. Serve garnished with coriander, chopped peanuts and Sriracha to taste.
- 6 g
- 559 mg
- 7 g
- 2 g
- 23 g
- 4 g
- 3 g
Here are the original images associated with this blog post.
Sweet potato, peanut, soup