Peanut Butter and Sweet Potato Coconut Milk Soup Recipe
This creamy peanut butter and sweet potato coconut milk soup is rich, deeply spiced, and surprisingly satisfying. Roasted sweet potatoes add caramelized depth, chickpeas provide plant‑based protein, and coconut milk brings it all together in a vegan, gluten‑free soup perfectly portioned for two.
Servings: 2 servings
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
Instructions
- Heat oven to 400°F. In a large bowl, toss sweet potatoes and shallot slices with oil, salt, pepper, and red pepper flakes. Spread on a parchment lined baking sheet and roast until tender and caramelized, 35–45 minutes, tossing occasionally.
- Transfer roasted sweet potatoes to a large saucepan over medium heat. Add tomato paste and coriander; cook, stirring constantly, until tomato paste slightly darkens, about 2 minutes.
- Stir in chickpeas with their liquid, coconut milk, water, and peanut butter. Increase heat to medium high and bring to a simmer. Cover, reduce heat to simmer, and cook until heated through, about 10 minutes.
- Remove from heat and stir in lime zest and juice. Season with salt to taste. Serve warm, topping with chopped peanuts and cilantro
Notes
Make Ahead: You can roast the sweet potatoes the day before. cool completely and store in air tight container.
Storage: 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.
You can freeze it for up to 2 months, though coconut milk may slightly change texture. Thaw overnight in the fridge and reheat slowly, stirring well.