African Peanut Soup

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: about 2 1/2 quarts
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2 tablespoons plus 1 teaspoon peanut oil, divided

1 tablespoon curry powder

2 medium onions, sliced (about 4 cups)

2 teaspoons minced garlic

2 large sweet potatoes (about 2 pounds), peeled and cut into chunks

2 cups low-sodium chicken broth

1 (28-ounce) can whole tomatoes, drained and quartered

1 pound ground turkey

1 teaspoon salt, divided

1/4 teaspoon black pepper

1/4 teaspoon cayenne

1/2 cup chunky peanut butter

1/2 cup coconut milk


  1. Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
  2. In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
  3. Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.