African Sweet Potato Peanut Soup

The other night, we made this tasty soup at the Convent in the form of a stew, with pieces of chicken thighs cooked into it, and chunks of sweet potato left intact. We loved the flavor so much that we thought we’d create our own recipe in a meatless rendition, something to relish during Lent. The result was wonderful! You can taste each subtle flavor: roasted peanuts, sweet potatoes, coriander, ginger, and tomato – a very odd collection! But when put together, a velvety and beautiful soup is born.

It’s very simple to throw together and with a little bread, cheese, and salad, you have a complete meal. Enjoy!

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African Sweet Potato Peanut Soup



  1. Over medium heat, sauté the leeks or onions in butter until soft and translucent. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
  2. Add the chicken broth, crushed tomatoes, peanut butter, peanuts and coriander and stir well to combine.



2 thoughts on “African Sweet Potato Peanut Soup

  1. This looks like a really tasty soup, and I can’t wait to try out this recipe. I’ve never tried African food before, so this will be a new experience for me. Hopefully I can find all the ingredients, so I can make it for dinner tomorrow night. Most of them shouldn’t be a problem, but sometimes it can be hard to get leeks around here. If I can’t find any, what would you suggest as a substitute?

    • Hi Kairi,

      Thanks so much for your note. I think the soup is fantastic, and very filling. I would suggest substituting a sweet onion or shallots in place of the leek. About 1/2 and onion to 1 leek or 3 shallots to a leek. We live near the water where our soil is sandy, so leeks grow very well here, and that’s why we often include them in our recipes. We hope you enjoy it – let us know how it turns out.
      God bless, The Gourmet Nuns

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