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peanut butter soup in a bowl garnished with limes, peanuts, and cilantro.
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5 from 10 votes

Peanut Butter Soup

This Peanut Butter Soup recipe is inspired by West African Peanut Soup and has a lot of similar ingredients, but with a bit of a Caribbean twist. It's a hearty soup full of vegetables, savory flavor, and a bit of spice. Top with cilantro and chopped peanuts, and serve with rice for a delicious meal.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner, Lunch, Soup
Cuisine: Jamaican-Inspired
Servings: 6
Calories: 507kcal
Author: Britney

Equipment

  • Large Pot with a Lid

Ingredients

  • 2 tbsps Coconut Oil
  • 3 tbsps Sugar
  • 1 Green Bell Pepper (diced)
  • 1 Onion (diced)
  • 3 cloves Garlic (diced)
  • Thumb Ginger (grated)
  • 1 tbsp Curry Powder
  • ½ tsp Red Pepper Flakes
  • ½ tsp Turmeric
  • 6 oz Tomato Paste
  • 28 oz Fire Roasted Tomatoes
  • 6 cups Vegetable Broth (or water)
  • 2 Bay Leaves
  • 1 medium Sweet Potato (cut into chunks)
  • 2 cups Okra (frozen)
  • 3 Carrots (sliced)
  • 2 cups Squash (cut into chunks)
  • 1 cup Peanut Butter
  • 14 oz Canned Coconut Milk
  • 1 Scotch Bonnet Pepper (
  • Cilantro , for garnish
  • Chopped Peanut , for garnish
  • 1 Lime

Instructions

  • Add coconut oil and sugar to a large soup pot or dutch oven over medium heat. Add diced green peppers and white onions and season with salt and black pepper. Let this cook until it slightly softens, about 4-5 minutes. Then add diced garlic and freshly grated ginger and continue to cook for another 3 minutes.
  • Add curry powder, red pepper flakes, turmeric, and tomato paste to the pot, and cook for 3-4 minutes. Then add fire roasted tomatoes, bay leaves, and vegetable broth. Bring to a boil and add sweet potatoes, okra, carrots, and squash. Season with salt and pepper. Reduce to low heat, cover the pot with a lid, and simmer for 25 minutes.
  • Add coconut milk, peanut butter, and whole scotch bonnet. Stir gently until the peanut butter dissolves. Cook for another 10 minutes uncovered, until sweet potatoes and carrots are soft. (add an additional 1-2 cups of water as needed)
  • Remove the bay leaves. Taste for salt and season accordingly. Serve with cilantro, chopped peanuts, a squeeze of lime juice, and white rice.

Nutrition

Calories: 507kcal | Carbohydrates: 60g | Protein: 9g | Fat: 29g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1464mg | Potassium: 959mg | Fiber: 8g | Sugar: 37g | Vitamin A: 11894IU | Vitamin C: 42mg | Calcium: 131mg | Iron: 4mg