Vegan Peanut & Sweet Potato Soup

When it’s getting colder, I like to make soups that warm you up from inside out and keep you stuffed for quite a while. This vegan peanut and sweet potato soup is the perfect soup for autumnal days.

I use crunchy peanut butter but using smooth peanut butter won’t make it less tasty. However, make sure to use peanut butter without added sugar.


Vegan Peanut & Sweet Potato Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A warm and filling Indonesian-inspired soup perfect for cold autumn evenings.


  • 2 medium-sized sweet potatoes, peeled and in cubes
  • 1 onion
  • 4 cloves of garlic, minced
  • 400 ml water
  • 4 tbsp peanut butter
  • 1 tsp vegan trassi
  • 2 tbsp soy sauce
  • 165 ml coconut milk
  • 1 tbsp roasted sesame oil
  • 1 spring onion (optional)
  • cassava crackers (optional)
  • 1 tbsp sambal oelek (optional)


  1. Peel and cube the sweet potatoes and add them 400 ml boiling water. Cook them for 12 minutes in 400 ml water and add the vegan trassi. Stir well – this is going to be your stock.
  2. Chop the onion and mince the garlic. Heat a tablespoon of sesame oil in a deep skillet and add the onion and garlic.
  3. Add the sweet potato and stock after two minutes.
  4. Add the peanut butter, soy sauce and coconut milk. Stir well and make sure the soup doesn’t boil over.
  5. Remove the skillet from the heat. Use a hand blender to blend to a smooth soup.
  6. Serve with cut spring onion and cassava crackers. If you like spicy food, add a spoonful of sambal. Enjoy!



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