Curried sweet potato peanut soup with coconut milk is rich, creamy, slightly spicy, and super comforting – It’s gluten-free, dairy-free, vegan & made on the stove or in a slow cooker!
In a large pot over medium-high heat, heat the oil. Add onion and saute for 2 minutes, until the onion is translucent and tender. Add the garlic and curry powder and saute for another 2 minutes.
Add the sweet potatoes and cook for 2 more minutes.
Add tomatoes, veggie broth, and cayenne pepper. Cover, bring to a boil, and lower to a simmer for 20 minutes.
Add peanut butter and coconut milk to the pot. Cover and let simmer for 30 minutes.
Video
Notes
To save time: You could buy prepared chopped onion and sweet potato and minced garlic.
Use high-quality stock: Use a good-quality, rich stock for the best flavored soup.
To adjust the consistency: Add less/more broth to achieve your desired consistency.
For creamy peanut butter soup: Blend some or all of the soup.