With the creamy peanut butter, spicy chili powder and black pepper, this peanut butter soup is packed with flavor. Also known as groundnut soup in Ghana, West Africa, it is a comfort food that uses ground-up peanuts as the star ingredient.
Heat the oil over medium heat in a large pot. Add the onions and bell peppers and cook until softened (around 5 minutes). Careful not to brown the onions.
Add the garlic and cook for 30 more seconds.
Add the vegetable broth, tomato sauce, sweet potatoes, black pepper and chili powder. Bring to a boil.
Lower heat, cover and simmer for 15 minutes.
Add peanut butter and stir to melt it into the soup.
Pour everything into a blender. Make sure the steam vent is open. Cover the vent with a kitchen towel to avoid splatter and process until smooth and creamy. Alternatively, you can use an immersion blender to process the soup directly in the pot.
Season with some salt, if needed. Top with cilantro, peanuts and a pinch of curry powder. Serve!
Notes
Fridge Storage: Let the soup cool for no more than 2 hours at room temperature and then transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer Storage: Freeze in an airtight container for up to 3 months. Leave room at the top of the container for expansion. Label the container with the date it was placed in the freezer. Thaw in the fridge overnight.
Reheating Instructions: Reheat the soup back up to a hot temperature on the stove.
For a thicker soup all you have to do is:
Add an extra 2 cups of peeled, chopped sweet potatoes to the pot before simmering (so instead of 2 cups, you will use 4 cups).
Use ½ cup less broth (instead of 4 cups broth, you will use 3 ½ cups).
Note that you may have to adjust the seasoning if you make this change.