45 minutes
A comforting and creamy vegan soup made with sweet potatoes, kale, peanuts, and coconut milk, garnished with cilantro and served over rice.
Garlic, peeled and roughly chopped
each
Ginger, peeled and roughly chopped
0 oz
0 oz
Serrano Chili, stemmed and halved
each
teaspoons
Coconut Milk, full-fat
0 oz
tablespoons
Scallions, whites and pale green parts only, thinly sliced
0 oz
Turmeric Powder
teaspoons
Water, or homemade vegetable stock
quarts
Sweet Potatoes, peeled and cut into 1/2-inch dice
0 oz
Roasted Shelled Peanuts
0 oz
teaspoons
Lacinato Kale, thick stems discarded, leaves very roughly chopped
0 oz
Lime Juice, fresh
tablespoons
Black Pepper, freshly ground
teaspoons
to taste
Rice, cooked
cups
1. Prepare Aromatics
Combine the garlic, ginger, thick cilantro stems, half of the chili, and a teaspoon of kosher salt in a mortar and pestle. Pound them into a rough paste. This step is crucial as pounding releases the essential oils and flavors.
2. Heat Coconut Milk
In a large Dutch oven, open one can of coconut milk and spoon off about three tablespoons of the solid fat into the pot. Add a tablespoon of vegetable oil and heat over medium until the mixture starts to sizzle, about four minutes.
3. Cook Aromatics
Add the pounded garlic and ginger mixture to the pot along with half of the sliced scallions and the ground turmeric. Cook for about 30 seconds until fragrant.
4. Add Liquid and Sweet Potatoes
Add the remaining coconut milk, one quart of water or vegetable stock, and the diced sweet potatoes. Bring the mixture to a boil, then reduce to a gentle simmer and cook for about 15 minutes or until the sweet potatoes are tender.
5. Toast Peanuts
While the soup simmers, heat the remaining tablespoon of vegetable oil in a medium skillet over medium heat and add the roasted shelled peanuts. Cook, stirring frequently, until they are deep golden brown, around eight minutes.
6. Prepare Peanut Paste
Transfer half a cup of the toasted peanuts to a cutting board, chop them roughly, and set them aside for garnish. Take the remaining peanuts and pound them in the mortar and pestle with a teaspoon of sugar and a pinch of kosher salt until they form a coarse paste.
7. Blend Soup
Once the sweet potatoes are tender, blend the soup using a hand blender or countertop blender until smooth but still retaining some texture.
8. Add Kale
Stir in the lacinato kale and cook for about five minutes until wilted and tender.
9. Finish Soup
Finish the soup by stirring in the fresh lime juice and seasoning with kosher salt, black pepper, and hot sauce to taste.
10. Serve Soup
Serve the soup over rice, garnished with cilantro leaves, chopped peanuts, the remaining sliced scallions, and chili slices for a bit of heat.
Infuse with Thai flavors like lemongrass, kaffir lime leaves, Thai basil, lime juice, and fish sauce or soy sauce for umami.
Enhance with West African spices, add tomatoes and okra for authenticity.
Add chickpeas, lentils, tofu, or non-vegan options like chicken, shrimp, or tempeh for a protein boost.
Swap sweet potatoes for pumpkin, kale for spinach, and peanut butter for almond butter.
Experiment with chili varieties like chipotle, Aleppo pepper, or cayenne, and warm spices such as cinnamon, cardamom, or nutmeg.
Roasting concentrates the natural sugars and deepens the flavors of sweet potatoes, providing a richer base for your soup compared to boiling or sautéing.
Toasting spices like curry powder, cumin, or coriander before adding liquids can vastly improve the depth of flavor in your soup.
Use full-fat coconut milk and natural, unsweetened peanut butter to ensure the creamiest texture and purest flavors in your soup.
Carefully adjust the seasoning with acid, like lime juice, or a pinch of brown sugar to create a delicate balance of sweet, savory, and spicy.
Add the kale towards the end of cooking to maintain its texture and vibrant color, avoiding overcooking which can lead to an unpleasant taste.
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