Vegan African Peanut Soup
This deeply satisfying soup is everything a cold-weather bowl should be — rich, warming, and packed with layers of flavor from smoked paprika, cumin, fresh ginger, and a generous pour of natural peanut butter. Sweet potato cubes simmer until tender and creamy, chickpeas add hearty body, and a handful of baby spinach wilts in at the end for a pop of color and nutrition. The trick of whisking the peanut butter into a ladleful of hot broth before stirring it back into the pot keeps the soup silky smooth rather than clumpy — a small step that makes a big difference. A splash of soy sauce and fresh lime juice at the finish pulls everything together with a bright, savory edge that keeps you going back for another spoonful. Every ingredient here is naturally plant-based, so there's no swapping or substituting required — just straightforward, wholesome cooking from start to finish. It serves 4, making it a great option for a weeknight dinner or meal prep that tastes even better the next day. Finish each bowl with chopped roasted peanuts and fresh cilantro for a little crunch and freshness that really ties the whole thing together.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 lb sweet potato (about 1 large), peeled and cut into ¾-inch cubes
- 4 cups vegetable broth
- ¾ cup natural peanut butter (smooth)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups baby spinach, loosely packed
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- 2 tbsp roasted peanuts, roughly chopped (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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