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This Creamy African Peanut Soup is really rich, warmly flavored – it tastes like… nothing else on earth! Peanutty, curry-y, deliciousness!
Step by step photos and instructions below!
Update: This recipe was originally published in October of 2015 It was republished with updated photos in January of 2021.
Soup for me is the greatest comfort in the world. A bowl of soup is my go-to for lunches, or dinners when it’s just me. I just love how filling it is, and how quickly I can eat it!
I’m a busy person, sometimes – lunch just isn’t going to be a 1 hour period of time. I definitely don’t have time to cook something that takes a long time. This West African Peanut Soup Recipe is done in about 15 minutes. 20 minutes if you take your time!
Slurping some yummy soup fills my belly, feeds my soul, and keeps the “hangries” away.
If you have never heard of African Peanut Soup (also known as Peanut Butter Soup), but you have all the ingredients, and you’re game to try something new… it’s ON.
Vegetarians and Vegans will love this one, as WELL as carnivores like my family.
If you love peanut flavors, check out my Chicken Satay with Peanut Sauce!
Why this recipe works
- Fast to make. Seriously, the thing that takes the longest is cooking the onions.
- Delicious. Like nothing you’ve tried before!
- Easy. If you have the ingredients, you have a meal!
- Diet-friendly. This is vegan, vegetarian, and dairy free.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Do you love soup all year round? What are your favorites?
Kylee’s Notes & FAQs
Be careful when blending hot liquids in a blender. Hold the lid on with a towel to prevent the steam causing the lid to blow off, and burning you! Better yet, use an immersion blender.
This is a pretty thick soup – and is typically served over rice, or with sweet potatoes. You can add more vegetables like carrots if you’d like!
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
- You could add garlic to this if you wanted to!
- Chopped peanuts and cilantro make a great garnish
The full list of ingredients and quantities is found in the printable recipe card below.
- Chickpeas. Also known as garbanzo beans. Canned – drained and rinsed well. You can use dried chickpeas, but will need to soak and cook them first.
- Vegetable Broth. If you need a recipe to make your own vegetable stock, I have one! Otherwise grab a carton from the store.
We use a little at the beginning, and then add more later. Be sure to read the recipe!
- Peanut Butter. I prefer to use a creamy, smooth, natural peanut butter. Use what you have!
- Olive Oil. This is used to cook the onion and other aromatics. You can use vegetable oil if you prefer
- Onions. You’ll need about a cup, finely diced.
- Fresh Ginger. This is fresh ginger root, but you can sub powdered if you prefer
- Curry Powder. I use a mild curry powder, that I get at the grocery store.
- Cayenne Pepper. Go easy on this if you don’t like heat!
- Diced Tomatoes. Grab a can, don’t bother to drain.
- Tomato Paste
- Fresh Cilantro
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Step 1: Grab your blender
In the bowl of a blender or food processor, add the chickpeas, 1 cup of the stock and the peanut butter, and blend until smooth.
Step 2: Make the flavor base
Heat the oil in a large pot over medium high heat (a Dutch oven works great). Add the onions and cook until softened.
Add the ginger, curry powder and cayenne, and cook another minute.
Add the chickpeas/stock/peanut butter puree as well as the tomatoes and paste, and the remaining 2 cups of stock. Bring to a boil, then reduce heat to medium and simmer for a few minutes.
Step 3: Cool, puree and eat
Cool 5 mins, then blend the soup in batches in the food processor/blender until smooth (or use an immersion blender).
Top with cilantro, add some peanuts as a garnish.
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Avgolemono Soup (from Country Living)
- ALL SOUP RECIPES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Creamy African Peanut Soup
- 15oz can chickpeas (drained and rinsed, garbanzo beans)
- 3 cups vegetable stock (divided)
- 3 Tbs peanut butter
- 1 Tbs olive oil
- 2 small onions (diced finely)
- 1 Tbs fresh ginger (grated – can sub powdered ginger)
- 2 tsp curry powder
- pinch cayenne pepper
- 14.5oz can diced tomatoes
- 1 Tbs tomato paste
- 1/4 cup fresh cilantro (chopped finely)
- In the bowl of a blender or food processor, add the chickpeas, 1 cup of stock and the peanut butter, and blend until smooth.
- In a large saucepan or dutch oven, heat the olive oil over medium high.
- Add the onions and cook until softened.
- Add the ginger, curry powder and cayenne, and cook another minute.
- Add the chickpea/stock/peanut butter puree, tomatoes and paste, and the remaining 2 cups of stock.
- Bring to a boil, then reduce heat to medium and simmer for a few minutes.
- Cool 5 mins, then blend the soup in batches in the food processor/blender until smooth (or use an immersion blender).
- Top with cilantro and devour.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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