Spicy Peanut Soup Recipe photo by Taste of Home
Total Time
Prep: 35 min. Cook: 20 min.
This rich and flavorful peanut soup will nourish the body and the spirit. As a bonus, it tastes just as good served hot or cold, which makes it the ideal soup to enjoy year-round.

Updated: Jun. 14, 2024

Packed with protein, rich with spices and absolutely bursting with flavor, peanut soup hits the spot. This creamy, savory soup wakes up your palate and delivers a ton of nutrients in the form of fresh veggies, herbs and peanuts. It also tastes great served hot or cold, so you could make it any time of year. When you’re craving a dish that truly nourishes the body, peanut soup is what’s on the menu.

Peanut Soup Ingredients

  • Carrot: High in fiber, vitamins and antioxidants, carrots are truly a superfood.
  • Onion: Make sure to take time to properly soften the onion in oil before adding the other ingredients.
  • Olive oil: You could technically substitute the olive oil in this recipe with other oils, like avocado, grapeseed or sesame, if that’s what you have on hand.
  • Garlic: Take the time to mince the garlic, as this will help distribute the flavor evenly throughout the soup.
  • Sweet potato: You don’t have to peel your sweet potato before adding it to the soup.
  • Chunky peanut butter: Use natural peanut butter if you can; it’s better for you, as it generally contains just a couple ingredients (peanuts and salt).
  • Red curry paste: Red curry paste adds a depth of flavor to this dish, so don’t skip it.
  • Vegetable broth: Use bouillon cubes for the best homemade flavor.
  • Fire-roasted diced tomatoes: In a pinch, regular diced tomatoes will work.
  • Bay leaf: A bay leaf will add a subtle herby flavor to peanut soup.
  • Thyme: Fresh thyme infuses this soup with a slight minty flavor.
  • Peanuts: While optional, a topping of peanuts adds a nice crunch to your bowl of soup.


Step 1: Saute the veggies

In a large saucepan, cook the carrots and onion in oil over medium heat for two minutes. Add the garlic and cook for a minute longer.

Step 2: Add the sweet potato, broth and seasonings

Next, stir in the sweet potato and cook for an additional two minutes. Stir in the peanut butter and curry paste until blended. Then add the broth, tomatoes, bay leaf, thyme and pepper.

Step 3: Simmer everything together

Bring everything to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes or until the sweet potatoes and carrots are tender. (The soup will appear curdled.)

Step 4: Prepare to serve

Discard the bay leaf and thyme sprig, and stir the soup until blended. Sprinkle with peanuts just before serving.

Peanut Soup Variations

  • Add kale or another leafy green: Chopped kale, Swiss chard or collard greens would be a great addition to this peanut sweet potato soup.
  • Top with fresh herbs and lime: Fresh cilantro and a dash of lime juice pair wonderfully with this soup (not to mention, the hint of greenery is a nice touch).

How to Store Peanut Soup

Let the soup cool down, then store it in an airtight container in the refrigerator.

How long does peanut soup last?

Your peanut soup will last for four to five days, as long as it’s kept refrigerated.

Peanut Soup Tips

Is peanut soup vegan?

Yes! This peanut soup recipe is vegan.

What should I serve with peanut soup?

This peanut soup is filling on its own, but you can always serve it with rice or crusty bread if you need something a little extra.

Should I serve peanut soup hot or cold?

One of the beauties of this peanut soup is that it’s equally delicious hot or cold.

Spicy Peanut Soup

Prep Time 35 min
Cook Time 20 min
Yield 7 servings (1-3/4 quarts).


  • 2 medium carrots, chopped
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 large sweet potato, peeled and cubed
  • 1/2 cup chunky peanut butter
  • 2 tablespoons red curry paste
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 1/2 teaspoon pepper
  • 1/2 cup unsalted peanuts


  1. In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer.
  2. Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper.
  3. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended.
  4. Sprinkle with peanuts.

Nutrition Facts

1 cup: 276 calories, 18g fat (3g saturated fat), 0 cholesterol, 932mg sodium, 22g carbohydrate (9g sugars, 4g fiber), 8g protein.

After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. —Lisa Meredith, Eagan, Minnesota