Nutty Sweet Potato Soup is a comforting soup filled with nutrients and made with basic pantry staples! You’ll love the creamy texture from coconut milk and nut butter, along with the delicious spices and little kick from jalapeño peppers

Nutrient dense and a fantastic immune booster!

This soup is all the things we need in life right now. So flavorful, decadent, comforting, ridiculously easy, and simple ingredients you probably have on hand right now!

Desperate times call for desperate measures. I decided on this recipe less than 1 day ago, and already decided it needed to be on the blog ASAP. Everyone needs a heaping bowl of Nutty Sweet Potato Soup in their lives!

So many requests the past few days for immunity boosting recipes, soups, freezer friendly, and pantry staple recipes. Check, check, check, and DONE!

So let’s get started with your new favorite soup recipe…..

All about Nutty Sweet Potato Soup:
This soup is a play on one of my favorites: African Chicken Peanut Soup. But we’re going vegetarian style and using up some of our favorites from the pantry! So much flavor from fire roasted tomatoes, canned coconut milk, nut butter, and spices (turmeric, cumin, and cayenne pepper). I would not categorize this as “African” per se, because I also added in jalapeño and would also suggest using some things you have in your pantry or spice cabinet right now! The result is a luscious creamy and thick nutty soup with a slight kick, and some fresh veggies like sweet potatoes and cilantro for added nutrients. SOOOOO good you guys!!
How to make Nutty Sweet Potato Soup:
Let’s start by grabbing these simple ingredients. I also give some adaptations below in case you are missing some of these items:
Cooking oil (olive oil, avocado oil, or coconut oil) medium yellow or white onion jalapeno peppers sweet potatoes cumin turmeric cayenne pepper sea salt fire roasted diced tomatoes coconut milk nut butter (I used cashew, but almond or peanut is great) water or broth cilantro and nuts for topping (optional)

We start by heating a large pot, adding oil, then sauteing the onion and pepper. The cubed sweet potato is added, and then spices are also tossed in to get a little toasty with the veggies.

From here, the canned ingredients are added to finish the soup: diced tomatoes, coconut milk, broth or water, and nut butter. Turn up the temperature to a boil, then reduce to a simmer. After about 15 minutes, the sweet potatoes are softened and the soup is ready!

Top with cilantro and chopped nuts (almonds or peanuts) and serve!
Instant Pot Variation:
You can also throw this in the Instant Pot for a hands off meal! Start by sautéing the onion and pepper. Toss in the sweet potatoes and spices. Dump in the roasted tomatoes, coconut milk, and a little bit of water. Secure the lid and cook on high pressure for 3 minutes. Use a quick release and stir in nut butter, possibly more water if needed.

Recipe Adaptations: 
Here are ways to adapt if you are missing some ingredients or would like to add anything (it’s so versatile!):

Sweet Potatoes: Swap these out with butternut squash, carrots, or even a mix of veggies

Jalapeno: You can omit or use a bell pepper instead

Nut butter: I used cashew butter, but almond butter or peanut butter would also work. Allergies? Try Sunbutter!

Turmeric, cumin, cayenne pepper: If you are missing one of these, it’s okay to leave out. Also, you can use curry powder in place of these three as well.

Protein: Want to add in some protein? Shredded chicken would be delicious. An easier route is to add in canned chickpeas or even black beans. Another great way to use up those pantry staples!
This soup works beautifully if you choose to freeze it, you can thaw out for about 12 hours, then reheat on the stovetop.

Another option is to freeze BEFORE cooking. Freeze together the chopped onion, jalapeño, and sweet potato with the spices, tomatoes, and coconut milk. Place frozen in the Instant Pot and add 1/2 cup water. Cook on high pressure for 6 minutes, then use a natural release. Stir in nut butter after opening the lid.

I absolutely love these containers and these containers to freeze my meals in. If you are a ziplock storage bag kind of person, go for it.


Enjoy friends!!
Print Nutty Sweet Potato Soup Course Main Course Prep Time 10 minutes Cook Time 25 minutes Servings 5 Calories 503kcal Cost $10 Ingredients 2 tbsp avocado oil or olive oil 1 med yellow or white onion diced 2 jalapeno peppers diced with seeds removed 2 med sweet potatoes peeled and diced 1.5 tsp cumin 1 tsp turmeric 1 tsp kosher salt + more to taste 1/4 tsp cayenne pepper 1 14 oz can fire roasted diced tomatoes 1 can full fat coconut milk 1/2 cup nut butter (almond butter, cashew, or peanut butter) 1 cup water or broth 1/3 cup chopped fresh cilantro for serving 1/2 cup diced almonds or peanuts for serving Instructions Begin by heating a large stockpot to medium/medium high heat. Once hot, coat the bottom with oil. Saute onion for 3-4 minutes, then add the jalapeno peppers. Cook for another 2 minutes, now toss in the diced sweet potato. In a small bowl, stir together cumin, turmeric, cayenne pepper, and salt. Add to the veggie mixture, and saute for another few minutes. Now add the pantry ingredients: canned tomatoes, coconut milk, and nut butter. Stir, then add in the water or broth. Bring the soup to a boil. Reduce heat to a simmer, stir occasionally. The soup is ready after about 15 minutes, when the sweet potatoes are softened. Serve hot and garnish with nuts and cilantro! Nutrition Calories: 503kcal | Carbohydrates: 31g | Protein: 14g | Fat: 40g | Saturated Fat: 19g | Sodium: 649mg | Potassium: 816mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12999IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 5mg


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