This Spicy Peanut Soup is a rich, creamy, and slightly fiery hug in a bowl. It’s surprisingly simple to make yet tastes restaurant-worthy, combining creamy peanut butter, aromatic spices, and a gentle kick of heat. You’ll love this comforting and exciting Spicy Peanut Soup for a standout weeknight dinner.
Nothing beats a great Spicy Peanut Soup. Whether you're a fan of Soup Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Spicy Peanut Soup
- Creamy & dairy-free: Velvety texture comes from natural peanut butter.
- Complex flavor profile: Sweet, savory, spicy, and tangy notes dance together.
- One-pot wonder: Maximum flavor with minimal cleanup.
- Highly adaptable: Easily adjust spice, veggies, or add protein.
Ingredients & Tools
- 2 tbsp coconut or vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 red chili peppers, finely chopped (seeds removed for less heat)
- 1 tbsp tomato paste
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for extra heat)
- 180 g (¾ cup) smooth, unsweetened peanut butter
- 1.4 l (6 cups) vegetable broth
- 400 ml (1 can) coconut milk
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- Juice of 1 lime
- Salt and black pepper to taste
- For garnish: Fresh cilantro, chopped roasted peanuts, extra lime wedges
Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, a good chef’s knife, and a measuring set.
Notes: Using a good quality, natural peanut butter is key here—you want one where the only ingredients are peanuts and maybe a little salt. It makes all the difference in achieving that clean, nutty flavor and creamy consistency.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 12 g |
| Fat: | 32 g |
| Carbs: | 28 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Peanut Butter Matters. Avoid using peanut butter with added sugar or hydrogenated oils. The natural, runny kind from the health food aisle or grinding your own is ideal. It incorporates smoothly and gives a purer, more robust peanut flavor.
- Don’t Rush the Aromatics. Taking the time to properly sauté the onion, garlic, ginger, and chili until they are soft and fragrant is the flavor foundation of the entire soup. If they’re undercooked, the soup will lack depth.
- Adjust the Heat to Your Liking. The spice level is highly customizable. Start with one chili and no cayenne for a mild version. You can always add more heat at the end, but you can’t take it out!
- Coconut Milk Consistency. Shake the can of coconut milk very well before opening. For an ultra-creamy result, you can use full-fat coconut milk, but light coconut milk also works perfectly well for a slightly lighter soup.
How to Make Spicy Peanut Soup
Step 1: Heat the oil in your large pot over medium heat. Add the diced onion and cook for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. This step is all about building a sweet, savory base for the soup.
Step 2: Add the minced garlic, grated ginger, and chopped chili to the pot. Stir constantly for about 60-90 seconds—just until they become incredibly fragrant. Be careful not to burn the garlic! Then, add the tomato paste, coriander, smoked paprika, and cayenne (if using). Stir for another minute to coat everything. The tomato paste will darken slightly, and the spices will become wonderfully aromatic.
Step 3: It’s peanut butter time! Add the peanut butter to the pot. It might look a little clumpy and strange at first, but that’s totally normal. Stir it into the onion and spice mixture for a minute or two until it forms a thick, fragrant paste. This toasts the peanut butter slightly, deepening its flavor.
Step 4: Slowly pour in the vegetable broth while stirring continuously. This gradual addition helps the peanut butter dissolve evenly into the liquid instead of seizing up. Use your wooden spoon to scrape up any tasty browned bits from the bottom of the pot. Then, add the coconut milk, cubed sweet potatoes, and diced red bell pepper. Give everything a good stir.
Step 5: Bring the soup to a lively simmer, then reduce the heat to maintain a gentle bubble. Let it cook uncovered for 15-20 minutes, or until the sweet potatoes are tender enough to be easily pierced with a fork. You’ll see the soup thicken slightly and the colors become rich and inviting.
Step 6: Once the vegetables are cooked, turn off the heat. Stir in the fresh lime juice—this brightens all the flavors beautifully. Now, taste the soup! This is the most important step. Season generously with salt and black pepper until the flavors really pop. The salt will balance the richness and make the peanut taste shine.
Step 7: Ladle the hot soup into bowls and get ready to garnish. A generous sprinkle of fresh cilantro, a handful of chopped roasted peanuts for crunch, and a lime wedge on the side for an extra squeeze of tang is the perfect way to finish this masterpiece.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in sealed containers for up to 3 months; stir well after thawing.
- Reviving: Reheat gently, thinning with broth if needed; stir in fresh lime juice to brighten.
Serving Suggestions
Complementary Dishes
- Jasmine Rice or Quinoa — A fluffy bed of rice or quinoa is perfect for soaking up the delicious, creamy soup and makes the meal more substantial.
- Simple Greens with a Lime Vinaigrette — A light, crisp salad with a zesty dressing provides a refreshing contrast to the rich, spicy soup.
- Flatbread or Naan — There’s nothing better than a piece of warm, soft bread for dipping and scooping up every last bit of soup from the bowl.
Drinks
- A Crisp Lager or Pale Ale — The cool, effervescent bitterness of a good beer helps cut through the richness and cools the palate from the spice.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and cleanse the palate between spoonfuls.
- A slightly sweet Riesling — A wine with a touch of sweetness can be a lovely companion to the heat and nutty flavors in the soup.
Something Sweet
- Mango Sorbet — The sweet, tropical fruit flavor is a fantastic, light way to end the meal and complements the soup’s flavor profile beautifully.
- Dark Chocolate with Sea Salt — A few squares of high-quality dark chocolate provide a rich, bittersweet finish that contrasts wonderfully with the soup’s spice.
- Coconut Macaroons — These chewy, sweet cookies continue the tropical theme and are a delightful, easy treat to have after your soup.
Top Mistakes to Avoid
- Mistake: Boiling the soup aggressively after adding the coconut milk. A rolling boil can sometimes cause the coconut milk to separate or become oily. A gentle simmer is all you need to cook the vegetables and meld the flavors.
- Mistake: Skipping the lime juice at the end. I know it might seem like a small thing, but that hit of acidity is crucial. Without it, the soup can taste a bit flat and overly rich. The lime juice lifts all the other flavors and adds a necessary brightness.
- Mistake: Not tasting and adjusting seasoning at the end. Soups need salt, and this one is no exception. Peanut butter and broth can vary in saltiness, so always do a final taste test and add more salt or pepper until it tastes just right to you.
- Mistake: Using chunky peanut butter for a completely smooth soup. If you’re after a velvety texture, smooth peanut butter is the way to go. Chunky will still taste great but will give you a soup with bits of peanut throughout.
Expert Tips
- Tip: Bloom your spices. Cooking the tomato paste and ground spices in the oil for a full minute before adding liquids unlocks their full potential and toasts them, creating a much deeper, more complex flavor base for your soup.
- Tip: Make it ahead. This soup tastes even better the next day! The flavors have more time to meld and intensify. Just let it cool completely before storing it in an airtight container in the fridge for up to 4 days.
- Tip: Add protein easily. For a heartier meal, stir in two cups of shredded rotisserie chicken or a can of drained and rinsed chickpeas during the last 5 minutes of simmering to warm them through.
- Tip: Control the thickness. If your soup thickens too much upon standing or after refrigeration, simply thin it out with a little extra vegetable broth or water when you reheat it until it reaches your desired consistency.
FAQs
Can I make this soup with crunchy peanut butter?
You absolutely can, but it will change the final texture. Using crunchy peanut butter will result in a soup with bits of peanut throughout, which can be a nice textural contrast. If you want a completely smooth and velvety soup, however, smooth peanut butter is the better choice. The flavor will be fantastic either way!
How can I make this soup less spicy?
The easiest way is to control the chili from the start. Remove the seeds and white membranes from the chili pepper, as that’s where most of the capsaicin (the compound that creates heat) resides. You can also omit the optional cayenne pepper entirely. If you’ve already made the soup and it’s too spicy, stirring in a tablespoon of brown sugar or a splash more coconut milk can help tame the heat.
Is it possible to freeze Spicy Peanut Soup?
Yes, it freezes quite well! Let the soup cool completely, then transfer it to freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. The texture might change slightly upon thawing—the fat can separate a bit—but a good stir when reheating will bring it right back together.
What other vegetables can I add?
This soup is very versatile. Spinach or kale stirred in at the end until wilted is wonderful. You could also add carrots with the sweet potatoes, or even some chopped zucchini or broccoli florets. Just be mindful of cooking times; harder vegetables will need to go in earlier, while softer greens should be added at the very end.
My peanut butter isn’t blending in smoothly. What did I do wrong?
This usually happens if the peanut butter is added to a cold or lukewarm liquid base. The trick is to stir it into the warm onion and spice mixture first to create a paste, which “wakes up” the oils and makes it more receptive to the broth. If you still have a few small lumps, don’t worry—they will often melt away during the simmering process. A quick blitz with an immersion blender at the end can also fix it.
Spicy Peanut Soup
Make this easy Spicy Peanut Soup recipe for a creamy, dairy-free meal. Ready in 40 minutes with simple ingredients. Get the full recipe now!
Ingredients
For the soup:
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2 tbsp coconut or vegetable oil
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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1-2 red chili peppers (finely chopped (seeds removed for less heat))
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1 tbsp tomato paste
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1 tsp ground coriander
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1/2 tsp smoked paprika
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1/4 tsp cayenne pepper (optional, for extra heat)
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180 g smooth, unsweetened peanut butter (3/4 cup)
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1.4 l vegetable broth (6 cups)
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400 ml coconut milk (1 can)
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2 medium sweet potatoes (peeled and cubed)
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1 red bell pepper (diced)
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Juice of 1 lime
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Salt and black pepper (to taste)
For garnish:
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Fresh cilantro
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Chopped roasted peanuts
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Extra lime wedges
Instructions
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Heat the oil in your large pot over medium heat. Add the diced onion and cook for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent.01
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Add the minced garlic, grated ginger, and chopped chili to the pot. Stir constantly for about 60-90 seconds—just until they become incredibly fragrant. Then, add the tomato paste, coriander, smoked paprika, and cayenne (if using). Stir for another minute to coat everything.02
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Add the peanut butter to the pot. Stir it into the onion and spice mixture for a minute or two until it forms a thick, fragrant paste.03
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Slowly pour in the vegetable broth while stirring continuously. Then, add the coconut milk, cubed sweet potatoes, and diced red bell pepper. Give everything a good stir.04
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Bring the soup to a lively simmer, then reduce the heat to maintain a gentle bubble. Let it cook uncovered for 15-20 minutes, or until the sweet potatoes are tender enough to be easily pierced with a fork.05
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Once the vegetables are cooked, turn off the heat. Stir in the fresh lime juice. Season generously with salt and black pepper until the flavors really pop.06
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Ladle the hot soup into bowls and garnish with fresh cilantro, chopped roasted peanuts, and a lime wedge on the side.07
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