Curried Peanut, Sweet Potato, and Tomato Soup (The Kids Cook Monday)

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Andrea Meyers - Curried Peanut, Sweet Potato, and Tomato Soup

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Peanut soup is something I’ve always wanted to try, so when we visited my parents in South Carolina, I picked up two bags of raw peanuts in the shells and had a fun afternoon shelling with the boys. I set out a half-sheet baking pan and gave each of the boys a pie pan, and we shelled while telling jokes and making up stories. It took us a while but made for fun weekend family time. After shelling the peanuts, we roasted them in the oven and let them cool.

Most peanut soup recipes call for peanut butter, not peanuts, and you can use purchased natural butter, which works very well for peanut soup, or you can make it yourself as Hockey Guy demonstrated last year with our homemade peanut butter. The flavor is excellent and much healthier than the ultra-processed stuff in the stores.

The thing we love most about this peanut soup is all the flavors: curry, sweet potatoes, and tomatoes. It’s a great mix and a super healthy vegan soup that’s warm, cozy, and filling. Top it off with chopped peanuts and cilantro for extra crunch and fresh flavor.

Recipe Notes

Sweet potatoes are either loved or detested.  If you don’t like sweet potatoes, butternut squash makes a good substitute. Slice off the stem and bottom and cut the squash in half from top to bottom, then scoop our the seeds and stringy bits. Place the squash halves face down on a baking sheet lined with foil and coated with cooking spray. Bake in a 400° F/200° C until the skin is brown and can easily pierced with a fork, about 45 minutes. Allow to cool until you can handle it without burning your fingers, then scoop out the flesh. Set some aside to puree and cut the rest into chunks.

How Adults Can Help the Kids

  • Demonstrate and assist with any tasks that might be new: measuring, stirring, pouring, chopping.
  • Assign the simpler tasks, such as baking the sweet potatoes, to the younger kids, and save the more challenging tasks for the older kids and adults.

Safety Tips

  • Make sure an adult is present at all times.
  • Young children should be supervised when using a food processor and blender.


Adapted from EatingWell.

Serves 4.


4-quart pot with lid
food processor or blender


2 large sweet potatoes (10-12 ounces/284-340 g each) , or equal amount butternut squash
1 tablespoon canola oil
1 small yellow onion, diced
1 large clove garlic, minced
3 cups (525 g) canned diced tomatoes
1/2 teaspoon kosher salt
3 teaspoons curry powder (I recommend S&B Curry Powder.)
2 cups (480 ml) vegetable stock (or 15-ounce can)
1/2 cup (256 g) smooth natural peanut butter
Freshly ground pepper to taste

Chopped fresh cilantro leaves
chopped peanuts


1. Scrub the potatoes well and prick them in 5 to 6 places with a fork. Microwave on high until just cooked through, about 7 to 10 minutes. Set aside to cool, then peel and chop into bite-size pieces.

2. Meanwhile, heat the oil in the large saucepan over medium-high heat. Add the onion and sauté until it just begins to brown, about 2 to 4 minutes. Add the garlic and stir for 1 minute. Stir in the diced tomatoes, curry powder, and salt. Adjust the heat so it boils gently for about 10 minutes.

3. Add half of the sweet potatoes to the pot and stir. Puree the rest of the sweet potatoes with the broth and peanut butter until completely smooth. Add the puree to the pot and stir well to combine. Season with pepper and cook until hot. Serve with cilantro and chopped peanuts.

More Kids Cook Monday Recipes

Andrea Meyers - Pizza Pot Pie Andrea Meyers - Honey Cinnamon Whole Wheat Waffles Andrea Meyers - Chinese Chicken Lettuce Wraps

Andrea Meyers - Spicy Mexican Black Beans Andrea Meyers - Creamy Cheddar Cheese Grits (The Kids Cook Monday) Andrea Meyers - Spinach and Tortellini Soup

Andrea Meyers - Homemade Peanut Butter Andrea Meyers - Whole Wheat Tortillas Andrea Meyers - Chicken Chow Fun (The Kids Cook Monday)

 Andrea Meyers - Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil Andrea Meyers - Salsa Fresca

Andrea Meyers - Huevos Rancheros (The Kids Cook Monday) Andrea Meyers - Indian Savory Yellow Rice Andrea Meyers - Maple Orange Cranberry Sauce (Kids Cook Monday)

Andrea Meyers - Slow Cooker Boston Baked Beans (Kids Cook Monday) Andrea Meyers - Pasta Pie (The Kids Cook Monday) Andrea Meyers - Mushroom Chard Frittata

Andrea Meyers - Grilled Chicken Sliders with Mango Avocado Salsa and Mexican Slaw Andrea Meyers - Grilled Zucchini with Herb Marinade (The Kids Cook Monday) Andrea Meyers - Baked Potato Salad with Vidalia Onion Vinaigrette

More Peanut Soup Recipes From Around the Blogs

Kalyn’s Kitchen – African Inspired Crockpot Soup with Peanut Butter, Chiles, Brown Rice, and Lentils

Food Blogga – North African Inspired Sweet Potato, Peanut Butter, and Paprika Soup

Averie Cooks – Roasted Carrot and Red Pepper Peanut Soup

Eats Well with Others – Nutty Sweet Potato Soup with Harissa and Spinach

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

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  1. says

    Andrea, this sounds and looks amazing. I would have never thought to toss peanuts into the mix but I love the simple Asian flair it gives the recipe. Adding this to our winter menu list. And, I love the cooking with the kids on Monday. Adorable and fun!

  2. Nicole Pelletier says

    This is my new favourite soup! Ive made three batches just this week! Thank you so much for the recipe.

  3. Kristen says

    S&B curry is the best!! This soup sounds great, I would probably add chicken because it reminds me of a really good chicken peanut soup I had in the past.

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