Spicy Peanut Soup with Sweet Potato + Kale Recipe - Pinch of Yum
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Spicy Peanut Soup with Sweet Potato + Kale

193 reviews / 4.9 average

Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.

Spicy Peanut Soup. Are you ready?

All the people shout: WE ARE READY!

When eating well involves:

  • sweet potatoes
  • peanuts / peanut butter
  • fire roasted tomatoes
  • garlic and jalapeño
  • cilantro

…and a generally creamy, spicy, YUMMY vibe, there is no denying this.

You guys, this soup! Stew? It’s kind of both. It depends on how you make it and how much liquid you add, but EITHER WAY IT IS SO DARN GOOD. It literally checks all the boxes – creamy, satisfying texture; extremely awesome flavor; super nutritious; doesn’t take five and a half days to make. It doesn’t have meat, but girl, if you want meat, add meat! Not huge on kale? Swap for spinach. These are my favorite kinds of recipes – ones that just kind of let you do whatever you want to do and make it your very own.

Prefer To Watch Instead Of Read?

Spicy Peanut Soup in Instant Pot.

How To Make This Peanut Soup

Okay, you’ve got choices here.

  • Instant Pot: Raise your hand if you got one for Christmas. Yeah? Good news, because this can be made in the Instant Pot!
  • Slow Cooker: also a yes!
  • Stovetop: ALSO a yes! In almost the same amount of time! You just need to babysit it a little more, but hey – babysitting garlic, onion, jalapeño, sweet potatoes, and a creamy soup base as it comes together happens to be my all-time favorite kind of babysitting.
  • Freezing it for meal prep: OF COURSE YES! More on that HERE.

So many options, all made easy when you have so little time.

Spoonful of Spicy Peanut Soup.

Why I Love This Soup

This soup is cozy and lovely. It’s not too spicy, although you could just omit the jalapeño altogether if you were worried about that. It has just the right balance of creaminess and kick and it reminds me of another version of a good-for-you curry. Speaking of which, this would go great over some brown rice or quinoa.

You would not be sad if you made a skillet of socca (bread! hot, buttery, crispy, gluten-free chickpea flat bread!) to go with this soup.

You have no excuses. I am not letting you get out of making this recipe.

Blanket, soup mug, and Netflix, coming right up.

Spicy Peanut Soup: FAQs

Can this soup be made in the Instant Pot or slow cooker?

Yes! See recipes notes.

Can I substitute anything for the peanut butter?

Almond butter (and almonds on top) could work!

Can I add protein to this?

Sure can! Cubed chicken would be perfect. Just simmer for a bit longer until the chicken reaches an internal temperature of 165 degrees F.

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Sweet Potato Peanut Soup in bowls with crackers.

Spicy Peanut Soup with Sweet Potato + Kale

  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 56 (about 1 1/2 cups per serving) 1x


Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.


Units Scale
  • 2 tablespoons olive oil
  • half an onion, diced
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 3 large sweet potatoes, peeled and cubed
  • one 14-ounce can fire roasted tomatoes
  • one 14-ounce can light coconut milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon curry and/or turmeric
  • 1/2 cup chopped peanuts
  • 1/4 cup peanut butter
  • 12 cups kale, stems removed, chopped


  1. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
  2. Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
  3. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
  4. Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.


Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!

Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Donezo! Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork. If you’re doing Sugar Free January with us, this is an excellent recipe that has natural sweetness and nutritious fats to keep you full. I like to dip into this with some seedy crackers – you can find our product recommendations on this post.

One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale, jalapeño, coconut milk, cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots. If you want a legit West African version of that soup, here are two sources – a blog post, and a video.

Freezer Meal Version

  1. Freeze Together:
    3 cups chopped sweet potatoes, fresh or frozen
    2 jalapeños, minced
    half of an onion, chopped
    4 cloves garlic, minced
    1 teaspoon curry powder
    1 teaspoon turmeric
    1 teaspoon salt
    1 14-ounce can fire roasted tomatoes
    1 14-ounce can coconut milk
  2. Instant Pot Instructions: High pressure 8 mins + 10 mins natural release
  3. Slow Cooker Instructions: High setting 6 hours
  4. Final Step: Stir in 1/4 cup peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale. Add water to thin to desired consistency.
  5. Check out our full freezer meal posts with all recipes and instructions here!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: West African-Inspired

Keywords: peanut soup, peanut stew, Instant Pot soup, spicy soup, sweet potato soup

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View the freezer meal version of this recipe here.

You might also like our full freezer meals post.

Frozen meals stored in bags.

More Soup Recipes To Love

One More Thing!

This recipe is part of our best healthy winter recipes page. Check it out!

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Recipe rating


  1. Pinch of Yum Logo

    Made this tonight! More stewy than soupy to my preference. I also added a glug of thai curry paste. SO GOOD. Thanks for the recipe.

  2. Pinch of Yum Logo

    So I made a double batch kinda accidentally because I had too high of a
    sweet potatoes ratio to the rest of the ingredients (I could only find small sweet potatoes and had to guess how many equaled a large one.) I might also you to add about how many cups of chopped sweet potatoes the recipe calls for! Additionally, since I have so much I was thinking of freezing some. Any experiencing with freezing and thawing coconut milk/sweet potatoes/kale…? I don’t have any

  3. Pinch of Yum Logo

    My son has peanut and tree nut allergy. Looking for advice on if sunflower butter and sunflower seeds would be a good substitute for his portion. Thanks!

  4. Pinch of Yum Logo

    Dumb question. When making for freezer meal are you saying combine all ingredients in a bag, don’t cook and then freeze?
    I did make this on the stovetop and it was awesome. It’s quick, cheap and healthy!

  5. Pinch of Yum Logo
    Trisha Larson

    So good! I used my immersion blender on about half of it to make it more closely resemble a West African Peanut Stew that used to be served at a restaurant where I worked. I ate it over rice, and it was absolutely scrumptious!

  6. Pinch of Yum Logo

    I’m just eating some of this leftover and it is delicious. I added both curry and turmeric and upped the curry a bit. I also added some ginger and a can of chickpeas. I’m a big fan. Very yummy. I Will definitely make this again.

  7. Pinch of Yum Logo
    Sara B.

    This was a real disappointment. Way too sweet while also tasting very bland. I added ginger, cumin, and more garlic to try and save it, but it was just ok.

  8. Pinch of Yum Logo

    THIS SOUP, it’s soul warming, lightly spicy, and a bit crunchy. I love this soup so much. I proselytize it to anyone who will listen.

  9. Pinch of Yum Logo

    We liked this a lot! I used an immersion blender at the end to make it a bit less chunky. Also felt like it needed just a bit more to be to our taste (which I do for all recipes, not just this) so added some soy sauce for umami, dried chiles for spice, and lime juice for a little acidic punch. Delish!

  10. Pinch of Yum Logo
    Rebecca Hart

    This was DELICIOUS. I can’t image calling it bland. I only had regular coconut milk so I used that, and I added a bit more salt and a bit more PB. Sweet, creamy, spicy. Fabulous. I love the soupy-stew consistency.

  11. Pinch of Yum Logo
    Jonathan D Meyer

    Thanks for this great recipe.

    I needed to double it, and I used the doubling thing on the website to show the doubled recipe. When it was 1X, the portion size showed was 1½ cups and when it was 2X, the portion size went to 3 cups. I’m sure it’s delicious, but I don’t think that was your intention (to double the portion size).

  12. Pinch of Yum Logo

    This is so, so good! I am eating some I froze a while back. I can’t eat spicy any more (sigh), so I didn’t use the pepper and I don’t use oil…but even without them, it’s just a fantastic soup!

  13. Pinch of Yum Logo

    Pinch of Yum has never steered me wrong … until now. This was very bland and an odd consistency. I should have either added liquid to make it more like soup, or served it with rice to make it more like a curry. I also found myself adding much more salt. Even then, I would not make this again. (PSA: If you have not made a recipe, do not review it. Any review that says, “Looks yummy! I’ll try it!” is not a review of the dish, and is not helpful to those deciding whether to invest the time and energy in making a recipe.)

  14. Pinch of Yum Logo

    My family really enjoyed this soup. The only thing I did different was add a little vegetable base with the water. Creamy, delicious and very filling.

  15. Pinch of Yum Logo

    I have really liked most of your recipes (although I usually need to add more spices for flavor) but this is one that I did not care for at all. My daughter and husband thought it was okay but definitely not one of our favorites.

  16. Pinch of Yum Logo

    The slow cooker instructions list cook time as 6 hours on low, but the freezer recipe says 6 hours on high. Is it that much of a difference with the ingredients being frozen? I am planning to make a double batch in my crock pot tomorrow for a work event and just want to be sure I have it right.

  17. Pinch of Yum Logo

    Hi! I am alergic to coconut. I’m assuming that I can substitute a different milk product for the recipe; do you have any suggestions as per resulting texture/creaminess? Thank you!

  18. Pinch of Yum Logo

    Loved this soup!! Made in the instapot and swapped spinach for kale since it already had it. Added a bit more peanut butter, ginger, both the turmeric and curry and wow was it good. Topped with crushed peanuts and a dollop of garlic chili sauce. So quick and easy. Can’t wait to prep for freezer meals and serve again this winter! Thanks for sharing <3

  19. Pinch of Yum Logo

    I usually love Pinch of Yum recipes, I found this soup very bland. I even doubled amount of garlic used at the beginning.

  20. Pinch of Yum Logo

    Just trying your spicy peanut soup – my daughter loves making it. Is there any chance in the future you can give measurements or weights for some of your ingredients ( sweet potatoes for example.) I’m vegan and notice you have lots of recipes – looking forward to trying them out.

    Thank you ! 🙂

  21. Pinch of Yum Logo

    Delicious! The only modification that I did was to use up a leftover box of chicken broth for the water. So it was about 1.5 cups broth and .5 cups water. I also used my immersion blender to mix it all up and the results were delicious. Not too spicy and really really creamy. Will for sure make again.