Sweet Potato Peanut Soup

If you love peanuts, sweet potatoes and coconut this is the perfect recipe for you. This easy soup recipe can be cooked in a Dutch oven from start to finish. It is excellent for those nights when you are looking for a good hearty meal full of healthy, tasty ingredients that can be made without a huge amount of effort.

When you are working with the sweet potatoes for this recipe, you want to cook them until they are fork tender before you do anything else. For the coconut milk, don’t think you can be slick and get two cans of whole fat. Though it calls for two cans of coconut milk, it is important that you use one whole fat and a second low fat coconut milk. If you were to use the two cans of whole fat coconut milk, the coconut taste would overpower the rest of the flavors of the dish and the fat content would also be extremely high. Take a finger full of the coconut fat to try if you don’t trust us; it is delicious, but it is strong. Be cautionary with the kale too. You want to add kale near the end of the cooking process, so it won’t get mushy, but you want to give yourself enough time to let it cook as well. 15 minutes is a pretty good estimate for how long the kale needs to cook, but just pay attention to it.

If your soup seems too thick for your taste, you can add vegetable broth to thin it out. “Water would be too bland,” Jeff says, “but the vegetable broth adds to the flavors already present in the soup without adding any extra flavor to the soup.” Any other stock or broth would throw off the whole dish.

Unless you are looking to replicate a volcanic eruption in your house, we suggest using an emulsion blender to blend this recipe. If you choose to use a food processor or a blender, the heat from the soup will create a swirling vortex of pressure which will eventually push the top off your mixer of choice and sweet potato peanut soup will splatter your walls with stains. It’s hard to find a paint to match this color, we assure you.