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    Home » Soups & Stews

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

    Oct 29, 2012 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 12 Comments

    Jump to Recipe Print Recipe

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

    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 this 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.
    Curried Peanut, Sweet Potato, and Tomato Soup - Andrea Meyers
    Print Pin

    Curried Peanut, Sweet Potato, and Tomato Soup

    Adapted from EatingWell.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: autumn, curry, dairy-free, gluten free, nuts, peanuts, soup, sweet potatoes, tomatoes, vegan, vegetarian, winter
    Servings: 4 servings
    Calories: 308kcal
    Author: Andrea

    Equipment

    • 4-quart pot with lid
    • food processor or blender

    Ingredients

    • 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 canned diced tomatoes
    • ½ teaspoon kosher salt
    • 3 teaspoons curry powder (I recommend S&B Curry Powder.)
    • 2 cups vegetable stock
    • ½ cup smooth natural peanut butter
    • Freshly ground pepper to taste

    GARNISH

    • chopped fresh cilantro leaves
    • chopped peanuts
    US Customary - Metric

    Preparation

    • 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.
    • 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.
    • 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.

    Nutrition

    Calories: 308kcal | Carbohydrates: 37g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 1230mg | Potassium: 836mg | Fiber: 6g | Sugar: 12g | Vitamin A: 9697IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 3mg
    Tried this recipe?Share in the comments!

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    Visit our Cooking with Kids page for more recipes the whole family can cook together!

    More Peanut Soup Recipes from Other 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
    • Eats Well with Others - Nutty Sweet Potato Soup with Harissa and Spinach
    « Creamy Polenta (Grits) with Sauteed Mushrooms and Onions
    Whole Wheat Sweet Potato Bread with Cranberries »

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      October 29, 2012 at 12:46 pm

      Your soup looks wonderful and thanks for linking up mine at the end of your post!

      Reply
      • Andrea says

        October 30, 2012 at 10:25 pm

        Hi Averie! Thank you, love the flavors in your soup.

        Reply
    2. Kalyn says

      October 29, 2012 at 3:54 pm

      Oh yes please! I love everything about this soup, and thanks for the mention.

      Reply
      • Andrea says

        October 30, 2012 at 10:26 pm

        Hi Kalyn! Your idea to do it in the slow cooker is great.

        Reply
    3. Marie says

      October 29, 2012 at 7:18 pm

      This sounds amazing. I'm a huge curry girl, so right up my alley!!

      Reply
      • Andrea says

        October 30, 2012 at 10:27 pm

        Hi Marie! Curry is one of the most-used spices in my kitchen.

        Reply
    4. Denise says

      October 30, 2012 at 1:22 pm

      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!

      Reply
      • Andrea says

        October 30, 2012 at 10:29 pm

        Hi Denise, long time! The boys love helping with The Kids Cook Monday posts, they always have a good time.

        Reply
    5. Nicole Pelletier says

      December 05, 2012 at 8:32 pm

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

      Reply
      • Andrea says

        December 05, 2012 at 8:57 pm

        Wonderful! I am so glad you like it, Nicole.

        Reply
    6. Kristen says

      May 05, 2013 at 8:48 pm

      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.

      Reply

    Trackbacks

    1. 25 Hearty Fall Soup Recipes-Flour On My Face says:
      March 17, 2016 at 12:53 am

      […] of Mushroom Soup Season with Spice 5. Roasted Sweet Potato and Parsnip Soup Frugal Feeding 6. Curried Peanut Sweet Potato and Tomato Soup Making Life Delicious 7. Chicken Stew Never Enough Thyme 8. Lentils and Sausage Soup CookSmarts […]

      Reply

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