African Peanut Soup

African Peanut Soup
by Jessica Penner, RD
This dish warms my body and soul every time I make it. It’s the kind of recipe that makes a meal memorable for you, it’s that good.  When I eat it I’m always reminded of the first time I made it: recreating a soup my husband and I adored at a local restaurant. Then I remember the next time I made it: when a visit from out of town friends reunited an old group of friends for a dinner party.  Then I’m brought back to the present: my toddler loves eating it and has loved it from the time he started eating solids.


  1. 1 tablespoon canola oil
  2. 1 large onion, chopped
  3. 2 cloves garlic, minced
  4. 1 teaspoon powdered ginger
  5. 1 1/2 teaspoons cumin
  6. 1 1/2 teaspoons coriander
  7. 1/2 teaspoon cinnamon
  8. 1 pinch ground cloves
  9. 3 medium tomatoes, quartered (or 1 can of diced tomatoes)
  10. 2 lbs (900 g) sweet potatoes, sliced
  11. 5 cups water
  12. 1 teaspoon salt
  13. 1/2 cup peanut butter
  14. 1 pinch cayenne pepper
  15. fresh cilantro for serving (optional)
  1. Heat oil in a large pot over medium high.
  2. Saute the onion until slightly browned.
  3. And in garlic, ginger, cumin, coriander, cinnamon, and cloves.
  4. Cook and stir one minute.
  5. Add tomatoes and sweet potatoes and cook for 5 minutes.
  6. Add water and season with salt.
  7. Bring to a boil, then reduce to a simmer for 30 minutes.
  8. Blend soup with peanut butter and cayenne with an immersion blender or transfer to a blender.
  9. Serve with cilantro.

jessica-penner-smart-nutrition1Jessica is a registered dietitian, a recipe creator and curator, a nutrition blogger and counsellor, and a hopeless gardener. She loves traveling, having visited 27 countries. She is passionate about helping people get the most nourishment, health, and enjoyment from the food they eat.