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African Sweet Potato Soup

African sweet potato soup is simmered with tomatoes and warming spices, then blended smooth and finished with creamy peanut butter and tender kale. A squeeze of lemon brightens each bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: African
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.25 tsp cayenne pepper
  • 2 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 can (14.5 oz) diced tomatoes undrained
  • 4 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup creamy peanut butter
  • 4 cups kale chopped, tough stems removed
  • 1 tbsp lemon juice

Equipment

  • 1 Immersion blender

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, ginger, cumin, coriander, and cayenne and cook for 1 minute, until fragrant.
  4. Add the sweet potatoes, tomatoes, broth, salt, and black pepper, and bring to a boil.
  5. Reduce the heat to maintain a gentle simmer, cover partially, and cook for 20 to 25 minutes, until the sweet potatoes are very tender when pierced with a knife.
  6. Remove the pot from the heat and blend the soup with an immersion blender until smooth, keeping the blender head submerged to avoid splashes.
  7. Stir in the peanut butter and kale.
  8. Return the pot to medium-low heat and simmer for 4 to 6 minutes, stirring often, until the peanut butter is fully incorporated and the kale is tender.
  9. Stir in the lemon juice and serve hot.

Notes

For a smooth soup, keep the immersion blender head submerged while blending. Refrigerate leftovers for up to 4 days; freezer-friendly. For a peanut-free option, use creamy sunflower seed butter.