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Nutty Sweet Potato Soup is a warm, comforting, and nutrient-packed soup made with simple pantry staples! Creamy coconut milk, nut butter, and flavorful spices give this soup a rich, luscious texture, while a hint of jalapeño adds just the right kick. Perfect for a cozy night in, this healthy sweet potato soup is filling, vegetarian, and packed with immune-boosting ingredients. And it’s just one of the many favorite sweet potato recipes I love sharing.
This recipe is one of my all-time favorite ways to enjoy sweet potatoes. It’s flavorful, comforting, and ridiculously easy with ingredients you likely have on hand! Whether you’re looking for freezer-friendly soups, pantry staple recipes, or a quick weeknight dinner, this soup checks all the boxes!
Why You’ll Love This Nutty Sweet Potato Soup
- Comforting and creamy from coconut milk and nut butter
- Immune-boosting with sweet potatoes, spices, and fresh veggies
- Vegetarian and adaptable for any dietary preference
- Freezer-friendly for quick meals anytime
- Simple pantry ingredients with maximum flavor
This soup is a spin on my favorite African Chicken Peanut Soup, but vegetarian! Fire-roasted tomatoes, coconut milk, nut butter, and spices like turmeric, cumin, and cayenne come together for a rich and flavorful bowl. Add fresh sweet potatoes and cilantro for extra nutrients, and you’ve got a soup you’ll crave again and again!!
So let’s get started with your new favorite soup recipe…..
How to Make Nutty Sweet Potato Soup
- Start by heating a little oil in a large pot and sautéing chopped onions and jalapeños until soft and fragrant.
- Add cubed sweet potatoes along with spices, letting them toast briefly to release their flavors.
- Stir in fire-roasted tomatoes, coconut milk, a splash of broth or water, and your choice of nut butter.
- Bring the mixture to a boil, then reduce to a simmer. Cook until the sweet potatoes are tender and the soup is thick and creamy, about 15 minutes.
- For an extra smooth texture, use an immersion blender or regular blender to purée the soup.
- Serve hot, topped with fresh cilantro and chopped nuts for added flavor and texture!!
Instant Pot Variation:
- Sauté the onions and peppers directly in the Instant Pot, then add the sweet potatoes and spices.
- Pour in the tomatoes, coconut milk, and a bit of water, then seal and cook on high pressure for 3 minutes.
- Quick-release the pressure, stir in the nut butter, and adjust the consistency with more water if needed.
Tips and Adaptations
- Sweet potatoes: Swap with butternut squash, carrots, or mixed veggies.
- Spice level: Skip jalapeño or use bell pepper for a milder soup.
- Nut butter: Cashew, almond, peanut, or Sunbutter for allergies.
- Spices: Missing turmeric, cumin, or cayenne? Use curry powder as a substitute.
- Protein boost: Add shredded chicken, canned chickpeas, or black beans.
- Freezing: Works great frozen before or after cooking. Freeze in containers or freezer-safe bags for an easy meal anytime.
I absolutely love using these microwave-safe containers or these meal prep containers to store and freeze my soups. If you prefer, reusable ziplock-style storage bags work perfectly too!
Enjoy a cozy bowl of Nutty Sweet Potato Soup with your family tonight!!
Enjoy friends!!
Nutty Sweet Potato Soup
Ingredients
- 2 tbsp avocado oil or olive oil
- 1 med yellow or white onion, diced
- 2 jalapeno peppers, diced with seeds removed
- 2 med sweet potatoes, peeled and diced
- 1.5 tsp cumin
- 1 tsp turmeric
- 1 tsp kosher salt, + more to taste
- 1/4 tsp cayenne pepper
- 1 14 oz can fire roasted diced tomatoes
- 1 can full fat coconut milk
- 1/2 cup nut butter, (almond butter, cashew, or peanut butter)
- 1 cup water or broth
- 1/3 cup chopped fresh cilantro, for serving
- 1/2 cup diced almonds or peanuts, for serving
Instructions
- Begin by heating a large stockpot to medium/medium high heat. Once hot, coat the bottom with oil. Saute onion for 3-4 minutes, then add the jalapeno peppers. Cook for another 2 minutes, now toss in the diced sweet potato.
- In a small bowl, stir together cumin, turmeric, cayenne pepper, and salt. Add to the veggie mixture, and saute for another few minutes.
- Now add the pantry ingredients: canned tomatoes, coconut milk, and nut butter. Stir, then add in the water or broth. Bring the soup to a boil.
- Reduce heat to a simmer, stir occasionally. The soup is ready after about 15 minutes, when the sweet potatoes are softened. Serve hot and garnish with nuts and cilantro!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just tried this recipe. It is so delicious ever I think. My children like this so much. I like oily food, so I use a little bit more oil than your specifications.