Peanut Butter and Sweet Potato Coconut Milk Soup (for Two)

Name: Peanut Butter and Sweet Potato Coconut Milk Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tablespoons coconut oil or neutral oil (such as grapeseed); ¾ pound sweet potatoes (peeled and cut into 1 inch cubes (about 2½ cups)); 1 shallot clove (sliced thinly into half moons); ¾ teaspoon fine sea or table salt (plus more to taste); ¼ teaspoon freshly ground black pepper; Pinch red pepper flakes (optional); 1½ tablespoons tomato paste; ½ teaspoon ground coriander; 15 ounce can chickpeas, undrained; 1 cup canned coconut milk; ⅓ cup water; 3 tablespoons creamy peanut butter; 1 teaspoon grated lime zest (plus 1 tablespoon lime juice); ¼ cup dry roasted peanuts (chopped); ¼ cup minced fresh cilantro

Creamy, cozy, and deeply savory, this Peanut Butter and Sweet Potato Coconut Milk Soup is the kind of recipe that makes you pause mid‑scroll and think, wait… peanut butter in soup? Trust me-between the caramelized sweet potatoes, coconut milk, and a hit of lime, this small‑batch soup is bold, balanced, and absolutely weeknight‑worthy.

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Peanut butter and sweet potato coconut milk soup in a brown bowl surrounded by bunches of cilantro and slices of lime.

If you love hearty soups that eat like a meal, this peanut butter soup is about to earn a permanent spot in your rotation. It sits right alongside reader favorites like my Crockpot green chicken chili with sweet potatoes , Turkey and Chickpea Curry Stew, or Cream of Mushroom Wild Rice Soup-the kind of recipes that feel generous and nourishing without leaving you with leftovers for days.

This version leans into sweet potatoes and coconut milk for body and natural sweetness, while peanut butter adds richness and depth rather than sweetness. The secret to this rich, deeply spiced soup is roasting the sweet potatoes before they ever hit the pot-it concentrates their flavor and adds a subtle caramelized note that carries through the whole dish.

Inspired by West African-style peanut soups, this small‑batch version is simplified for a home kitchen, thoughtfully portioned for two, and if you happen to have leftovers, they freeze beautifully for up to three months.

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Why This Peanut Butter Soup Works (Especially for Two)
How to Make Peanut Butter and Sweet Potato Coconut Milk Soup (Step‑by‑Step)
What Goes With Peanut Butter and Sweet Potato Soup
Share your thoughts
Common questions about this recipe
More Hearty Soups for Two
Peanut Butter and Sweet Potato Coconut Milk Soup Recipe
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Why This Peanut Butter Soup Works (Especially for Two)

Big flavor, small batch: This recipe makes just enough for two generous bowls-no freezer math required.
Plant‑based and satisfying: Chickpeas add protein and texture, making this soup naturally vegan, gluten‑free, and hearty enough to count as a full meal.
Layered texture: Roasting the sweet potatoes first adds caramelized depth you can't get from simmering alone.
Balanced richness: Coconut milk and peanut butter are rich, but lime juice and tomato paste keep the soup bright and savory.
One‑pot finish: After roasting, everything comes together in a single saucepan-easy, efficient, and weeknight‑friendly.

How to Make Peanut Butter and Sweet Potato Coconut Milk Soup (Step‑by‑Step)

Step 1: Roast the Sweet Potatoes and Shallot

Heat your oven to 400°F. In a large bowl, toss the sweet potato cubes, shallot slices with coconut oil, salt, black pepper, and red pepper flakes until everything is glossy and well coated.

Cubed sweet potatoes and shallots thinly sliced tossed on a baking sheet with oil, salt and pepper.

Spread them out on a parchment‑lined rimmed baking sheet. Give them space-crowding leads to steaming, and we want caramelization.

Roasted sweetpotatoes and shallots on baking sheet for peanut butter and sweet potato coconut milk soup.

Roast for 35-45 minutes, tossing once or twice, until tender with golden edges.

Step 2: Build the Soup Base

Transfer the roasted sweet potatoes into a large saucepan over medium heat. Add the tomato paste and ground coriander, stirring constantly for about 2 minutes. You're looking for the tomato paste to darken slightly-this quick step deepens the flavor and removes any raw edge.

Step 3: Simmer It All Together

Chick peas and tomato paste in soup pot with roasted sweet potatoes and caramelized shallots.

Stir in the chickpeas with their liquid.

Adding peanut butter to sweet potatoes and onions in a soup pot for peanut butter and sweet potato coconut milk soup.

Add coconut milk, water, and peanut butter.

Increase the heat to medium‑high and bring the soup to a gentle simmer.

Once simmering, cover the pot, reduce the heat to maintain a steady bubble, and cook for about 10 minutes, stirring occasionally. The soup will thicken slightly and smell incredible.

Step 4: Finish with Lime

Remove the pot from the heat and stir in the lime zest and juice. This is the moment the whole soup wakes up. Taste and adjust salt as needed.

Ladle into bowls and let everyone top their own with chopped peanuts and fresh cilantro.

What Goes With Peanut Butter and Sweet Potato Soup

This soup is hearty enough to stand alone, but if you want to round out the meal, try:

Warm naan or flatbread for dipping
A simple cabbage slaw - in a medium bowl toss some chopped cabbage with a generous pinch of salt (rounded ⅛ teaspoon) and let it sit for about 15 minutes. Squeeze out any excess moisture, then combine a squeeze of lime juice, 1 tablespoon honey, and some chopped cilantro. Adjust seasoning with salt and pepper as needed.
A crisp green salad with a honey citrus champagne vinaigrette

For a cozy dinner‑for‑two, I love serving this with naan and a small salad-simple, satisfying, and just enough.

Did you make this recipe?

Let me know what you thought. Leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.

Common questions about this recipe

You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.

Is peanut butter soup sweet or savory?

Peanut butter soup is primarily savory, not sweet. In this recipe, peanut butter adds richness and depth, while tomato paste, coriander, and lime keep the flavor balanced and deeply savory. The sweet potatoes provide natural sweetness without overpowering the soup.d answer them here

Can I make sweet potato coconut milk soup with peanut butter vegan?

Yes. This peanut butter and sweet potato coconut milk soup is completely vegan as written. Just be sure to use unsweetened coconut milk and peanut butter without added honey.

Can I blend peanut butter soup?

Absolutely. For a smoother texture, use an immersion blender directly in the pot or carefully blend part or all of the soup in a blender. Leaving some chunks adds texture, but both approaches work beautifully.

What kind of peanut butter is best for peanut butter soup?

Use creamy, unsweetened peanut butter. Natural peanut butter works well-just stir it thoroughly before measuring. Avoid sweetened or flavored varieties, which can make the soup cloying.

Can I make peanut butter soup ahead of time?

Yes. This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop and add a splash of water or coconut milk if it thickens.

Can I freeze sweet potato coconut milk with peanut butter soup?

More Hearty Soups for Two

If this sweet potato coconut milk soup hits the spot, be sure to check out my Crockpot Chicken and Sweet Potato Chili and other small‑batch stews -all designed to make cooking for two feel intentional, satisfying, and just a little special.