African Peanut Tomato Soup

Warm, hearty, and irresistibly rich, African Peanut Tomato Soup is a culinary adventure that brings bold flavors and wholesome comfort to your table. This vibrant soup combines creamy unsweetened peanut butter with tangy crushed tomatoes, aromatic spices like cumin and coriander, and the natural sweetness of tender sweet potatoes. Finished with nutrient-packed kale or spinach, this dish provides a satisfying balance of flavors and textures. Perfect for a quick weeknight dinner, it comes together in just 45 minutes and can easily be customized with a touch of heat from paprika. Garnished with freshly chopped cilantro and roasted peanuts, this vegan and gluten-free delight is as visually striking as it is delicious. Perfect for cozy nights, meal prepping, or impressing guests, African Peanut Tomato Soup is a must-try recipe for anyone seeking global-inspired flavors with a comforting twist.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil (or vegetable oil)
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika (optional for heat)
• 14 ounces canned crushed tomatoes
• 4 cups vegetable broth
• 1 cup creamy peanut butter (unsweetened, natural)
• 1 medium sweet potato, peeled and cubed
• 2 cups kale or spinach, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 tablespoons roasted peanuts, chopped (for garnish)

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the ground cumin, ground coriander, and paprika (if using), stirring well to toast the spices for 1 minute.

Step 5

Pour in the canned crushed tomatoes and vegetable broth, stirring to combine.

Step 6

Reduce the heat to low and stir in the peanut butter until fully incorporated into the broth.

Step 7

Add the cubed sweet potato, cover the pot, and simmer on low heat for 15-20 minutes, or until the sweet potatoes are tender.

Step 8

Once the sweet potatoes are cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture. (Alternatively, transfer half the soup to a blender and blend, then return it to the pot.)

Step 9

Stir in the chopped kale or spinach and cook for another 2-3 minutes, until wilted.

Step 10

Season the soup with salt and black pepper, adjusting to taste.

Step 11

Ladle the soup into bowls and garnish with fresh cilantro and chopped roasted peanuts before serving.

Nutrition Facts

Serving size	2191.8 grams (2191.8g)

Amount per serving	% Daily Value*
Calories	2651

Total Fat 177.30g	227%
Saturated Fat 46.50g	233%
Polyunsaturated Fat 2.90g
Cholesterol 0mg	0%
Sodium 5394mg	235%
Total Carbohydrate 214.00g	78%
Dietary Fiber 54.80g	196%
Total Sugars 60.60g
Protein 106.80g	214%

Vitamin D 0IU	0%
Calcium 1153mg	89%
Iron 23mg	129%
Potassium 6911mg	147%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 14.8%

Carbs: 29.7%