One-Pot Wonders

African Inspired Sweet Potato, Peanut, and Paprika Soup

October  2, 2009
2 Ratings
  • Serves 4-6
Author Notes

I have been making variations of this soup for nearly 10 years now, after initially spotting a recipe for an African yam and onion soup with peanut butter. The recipe is long gone, but my love for these rich, earthy flavors is still going strong.

In this version, sweet paprika, cayenne pepper, and fresh cilantro work together to create a uniquely spicy, flavorful soup. For another variation, try smoked paprika, which lends a smoky, fiery flavor. —Food Blogga

What You'll Need
  • 2 large, orange fleshed sweet potates, scrubbed and split in half, lengthwise
  • 6 teaspoons oilive oil, divided
  • 1 yellow onion, diced
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons light brown sugar
  • 1/2 cup creamy salted peanut butter
  • 2 teaspoons sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup cream
  • juice of 1/2 lime (about 1 -1 1/2 teaspoons)
  • 1/4 cup fresh chopped cilantro, plus extra for garnish
  • sea salt, to taste
  • 2 tablespoons chopped salted peanuts, for optional garnish
  1. Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the sweet potatoes with 2 teaspoons olive oil; roast flesh side down for 40-45 minutes, or until tender when pierced with a fork. Cool. Scoop out the flesh, and discard the skins.
  2. In a deep pot over medium heat, sauté onion in remaining 4 teaspoons olive oil for 5 minutes, or until lightly browned. Add cooked potato flesh and broth. Bring to a boil; reduce to low, and add brown sugar, peanut butter, sweet paprika, and cayenne pepper. Cook 7-8 minutes. Turn off heat, and cool 5-10 minutes before pureeing.
  3. Working in batches, puree the soup in a blender until smooth; return to the pot over low heat. Add the cream, lime juice, and cilantro; stir occasionally until the soup is thoroughly heated, 8-10 minutes. Season to taste with salt. If you prefer a thinner soup, simply add a bit more broth until desired consistency is reached.
  4. Garnish individual bowls with thinly sliced fresh cilantro and chopped peanuts.

See what other Food52ers are saying.

  • gluttonforlife
  • SS
  • Angember
  • TiffyDelFuego

5 Reviews

SS February 3, 2022
On my first bite hot from the stove, I thought it was too much like peanut butter soup because I couldn't taste anything else. But after it cooled in my bowl for a couple minutes, so many other flavors were present. I think this soup was fantastic and I can't wait to have some for leftovers. My husband also asked for me to make it again in the menu rotation. I made it exactly as written, except I didn't have any peanuts for garnish. I used an immersion blender so that I didn't have to wait for it to cool before pureeing.
SS April 16, 2022
Several months later... I want to add - I put some of the soup in the freezer for later use. The flavor was even more incredible after sitting for a few months. We devoured the freezer bags of it and I need to fill up the freezer with more of this. It's become my favorite soup I've ever made.
Angember January 23, 2022
Excellent, different and filling
TiffyDelFuego June 4, 2012
This recipe boasts amazing flavours that I wouldn't normally put together, I'll make it again, but with less brown sugar and more chili. It's a delicious winter dish, big cheers!
gluttonforlife December 31, 2009
I made this soup and it was delicious. I added some cooked, shredded chicken which worked well. Thanks for the inspiration!