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Home » Recipes » Soups & Stews » African Peanut Soup

African Peanut Soup

April 8, 2014 by Christy, Updated June 13, 2019 26 Comments

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Creamy, delicious, and filling, this African peanut soup is brimming with rich full-bodied flavor and each serving contains a significant source of Vitamins A and C to boot.

Table of Contents

  • African Peanut Soup
    • Ingredients US CustomaryMetric
    • Instructions
    • Video
    • Nutrition
      • did you make this recipe?

african peanut soup

Leave it to me to post a soup recipe on the first day of nice sunny weather we have had in months. Even if it doesn’t end up being soup weather this week, you’ll definitely want to put this one on the meal plan soon. Maybe serve it with salad as a compromise to this bi-polar spring weather.

I have been wanting to make this African peanut soup recipe for years. For once I’m not even exaggerating, it has literally been yeeeears. I had it somewhere at a restaurant (that I can’t even remember the name of now) and that creamy, liquefied peanut buttery flavor hasn’t left my mind since. This soup reminds me a little bit of Thai peanut sauce or massaman curry, but with a whole new set of seasoning that comes into play.

African Peanut Soup-43

I love how thick and filling this African peanut soup is. In Africa they actually serve it over rice so it essentially ends up being more like a curry than a soup. I tried it both ways, with and without rice, and couldn’t decide which I liked better. Soup, stew, curry – however you want to eat it, I’m sure you won’t be disappointed.

The recipe I created uses chicken but I think you could probably replace the chicken with a little tofu and use vegetable broth if you want to make this vegetarian or vegan without compromising flavor. The peanut butter and peanuts give a protein kick too which helps to create the hearty, filling factor I usually look for in a soup like this. This makes it an ideal comfort food, perfect for cold, rainy days. Or sunny days if accompanied by a salad (as we agreed upon earlier).

african peanut soup

Although the name conjures exotic mental images, you’ll probably find all of the spices you need are already in your spice cabinet. If you’re in doubt, take my word for it on this one. Its worth making and your taste testers will love you for it. This African peanut soup got the “this is the best soup you’ve ever made” label from the husband (who doesn’t throw that around often and does not like peanut butter).

Recipe
african peanut soup
Recipe
5 from 6 votes
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African Peanut Soup

Created by: Christy Gurin
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Print Recipe
Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
6 servings
Creamy, delicious, and filling, this African peanut soup is brimming with rich full-bodied flavor and each serving contains a significant source of Vitamins A and C to boot.

Ingredients
 

  • 1 chicken breast (cut into 1/2 inch pieces)
  • 1 Tbsp. Coconut Oil
  • 2 Tbsp. minced ginger
  • 1 medium onion (chopped)
  • 1 red pepper (seeds removed and chopped)
  • 2 jalapeños (seeds removed and minced)
  • 1 Tbsp. minced garlic
  • 1 Tbsp. dried ground coriander
  • 2 tsp. ground cumin
  • 1 large sweet potato (approximately 1.5lbs., peeled and cut into half inch pieces(
  • 1 cup chopped tomato
  • 1 quart chicken broth
  • 3/4 cup peanut butter
  • 3 cups handfuls fresh baby spinach
  • ½ cup chopped fresh cilantro
  • ½ cup roasted peanuts
  • Salt and fresh cracked pepper to taste

Instructions

  • Melt coconut oil in a large pot over medium-high heat. Cook chicken for 5-6 minutes until starting to brown on all sides. Remove and set aside.
  • Sauté onion and red pepper for 2 minutes until starting to soften. Add jalapeño, garlic, ginger, coriander and cumin and continue cooking 2-3 minutes.
  • Add sweet potato, tomato, and broth. Lower heat and simmer for 15-20 minutes. Stir in peanut butter and chicken and simmer another 15 minutes. Add peanuts, spinach, cilantro, and season with salt and pepper to taste.

Video

Nutrition

Serving: 6g | Calories: 397kcal | Carbohydrates: 23g | Protein: 23g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 910mg | Potassium: 979mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5320IU | Vitamin C: 54mg | Calcium: 113mg | Iron: 3.9mg

did you make this recipe?

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posted in: Chicken, Soups & Stews

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Reader Interactions

    Comments & Reviews

  1. Colt says

    June 5, 2020

    5 stars
    I did not use the tomatoes, but this turned out really well. It was a bit thicker than I expected, but honestly tasted better than I hoped it would.

    Reply
    • Christy says

      June 9, 2020

      Great to hear! We like it too! 🙂

      Reply
  2. Jen says

    January 25, 2020

    5 stars
    The flavours in this soup are fabulous!!! Thank you! It was such a warming, comforting dinner on a cold rainy day! I used some smoked tofu and chickpeas instead of chicken and it turned out great!

    Reply
    • Christy says

      January 31, 2020

      I love the chickpea tofu swap idea! We’re working towards eating even less meat and that’s such a great substitution idea!

      Reply
    • Heather Kraus says

      January 21, 2022

      This is such a fabulous recipe! I use 2 chicken breasts, and add 1 teaspoon curry powder. My son said, “Make more of this, and don’t lose the recipe!” Thank you

      Reply
      • Christy says

        January 30, 2022

        That’s awesome! Your son has good taste! 😉

  3. Pepi says

    January 17, 2020

    I wonder if you could swap out the sweet potato for radish or turnips? On a low carb diet here. I just had the soup, it was wonderful .

    Reply
    • Christy says

      January 21, 2020

      I’ve never tried it! I’m sure it would add a more peppery flavor and crunch to the texture but its probably possible. Let me know if you try!

      Reply
  4. KannaChan says

    November 22, 2019

    Could you substitute a different kind of oil for coconut oil? It’s SO expensive here.

    Reply
    • Christy says

      November 26, 2019

      Of course! Any kind of oil you would normally use for cooking should work.

      Reply
  5. Steve Bentley says

    September 9, 2019

    One of my favorite lunch spots serves African Peanut soup, which I love. Their version is pureed except for the chunks of chicken. This recipe is the closest one I have found to it. I made it for the first time this weekend, and it turned out very good. Next time, I am going to cut back a little on the sweet potatoes. I ended up with two sweet potatoes to get to 1.5 lbs, but one would have been enough, I think. I will also add a little more heat (maybe not de-seed one of the jalapeno peppers). I ended up adding hot sauce at the table.

    Reply
    • Christy says

      September 9, 2019

      Great to hear! I tend to keep things pretty mild so that people can adjust to the heat level they prefer since everyone has a different tolerance. I like a little more heat too though. 🙂

      Reply
  6. Brittany says

    August 4, 2019

    5 stars
    Followed this recipe verbatim! It was so good. A new favorite! Thanks for sharing!

    Reply
    • Christy says

      August 8, 2019

      We love this one! So happy to hear its a new favorite of yours too!

      Reply
  7. Corinn says

    January 9, 2017

    This was delicious! It had become a staple at our house.

    Reply
    • Christy says

      January 10, 2017

      I love this one too! This comment reminded me that I haven’t made it in a while though so thanks for the reminder. 😉

      Reply
  8. Patricia McLean says

    February 7, 2016

    This recipe looks amazing and exotic, using my favorite spices. I can’t wait to try it! Would you translate into cups the serving size? For example Serving size: 1 cup; serves 6 people. I’ll be making your quinoa/ground turkey cabbage roll recipe for Superbowl Sunday company! Looking forward to that too! Your recipe is close to the way my Polish mom made her cabbage rolls!

    Reply
    • Patricia McLean says

      February 7, 2016

      Oops! Nevermind! Just discovered it’s 1.5 cups per serving. Dah!

      Reply
      • Christy says

        February 7, 2016

        Hi Patricia! We love this soup and I’ve heard from a few people that its one of their favorites too. I hope you like it! I tried to make the serving size be about how big an actual bowl is. So many times, people say a cup of soup is a serving. Who only eats a cup though for dinner? Not I.

        Enjoy those turkey cabbage rolls too! I love the traditional style, but don’t think you miss any flavor by using turkey and quinoa. They’re delicious!

  9. Kate @ Babaganosh.org says

    February 23, 2015

    5 stars
    I am so glad this soup exists as a real recipe! I made peanut butter soup a few years ago (though nowhere near as good as this one looks!!) and told people about it, and they just thought it was weird. But it’s not weird, it’s SO GOOD! I will be making this for sure. I love the addition of spinach and sweet potato to this recipe.

    Reply
    • Christy says

      February 23, 2015

      The second I heard about peanut soup, I knew I had to make it. One of those dishes that sounds weird but in the best kind of way, ya know? Hope you like it!

      Reply
  10. Carol says

    June 9, 2014

    Christy,

    Your mom made this for us during our visit to Seoul. It was fantastic. Only thing that would’ve made it better is if you were there to eat it with us! Carol

    Reply
    • Christy says

      June 12, 2014

      Thanks Carol!! Its been so long since I’ve seen you two! I hope you had fun in Seoul and all is well. If you’re ever in Portland, let me know. 🙂

      Reply
  11. Polly says

    April 28, 2014

    5 stars
    This soup contained a delectable, rich flavor I have never encountered before! It has expanded and justified my longstanding passion for peanuts and peanut butter! The soup was thick, very satisfying and is now one of my favorites.

    Reply

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