West African Peanut Soup

Course Soup
Author Karen Gibson


  • 1 tablespoon coconut oil
  • 1 medium red onion diced
  • 1 sweet potato sliced into small dices
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and minced
  • 1 tablespoon tomato paste
  • 1 15 ounce can crushed tomatoes
  • 4 cups vegetable broth
  • 1/2 cup natural almond butter or use all peanut butter
  • 1/2 cup natural peanut butter
  • 3 to 4 collard green leaves stems removed, sliced into narrow strips
  • 1 to 3 tablespoons sriracha sauce
  • 1 scallion sliced, for garnish
  • chopped peanuts or slivered almonds for garnish


  • Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until shimmering. Saute the onions and sweet potatoes until the potatoes are golden with brown edges, about 8 to 10 minutes. Add the garlic and ginger and cook for a minute or two, until fragrant. Stir in the tomato paste and mix thoroughly with the vegetables. Add the crushed tomatoes and vegetable broth. Increase heat to medium-high and let the soup come to a gentle boil.
  • Spoon the nut butters into heat-proof bowl. Ladle 1 cup of the hot soup into the bowl and stir, gently at first, until the liquid combines with the nut butters, then with more vigor, until the mixture is very smooth and loose.
  • Pour the nut butter mixture into the soup, and add the collard greens and sriracha sauce (1 tablespoon for gentle heat; 3 tablespoons for a more assertive heat). Reduce heat to medium-low, and allow the soup to simmer for 15 minutes.
  • Ladle into bowls and garnish generously with the scallions and nuts.