Sweet Potato Peanut Curry Soup
This Sweet Potato Peanut Curry Soup is one of my absolute favorite meals — not just because it’s cozy and flavorful, but because it’s dense in the best way. It’s a total MVP on the road: it reheats like a dream, which makes it perfect for travel days. I can warm it up at any random pit stop, and it keeps me full, satisfied, and far away from the gas-station–junk-food spiral.It’s naturally vegan, super creamy without any dairy, and tastes like something straight off a Thai-inspired restaurant menu. And when the temperature drops, this soup becomes pure, soul-hugging comfort.I also love working it into my routine whenever I’ve got a big adventure day ahead. Whether I’m training for a race, hiking miles of trail, or paddling down a river, this soup delivers. It’s hearty, nourishing, and gives me lasting energy — the kind of meal that really goes the distance with you. And the best part? It’s made with simple pantry ingredients and it all comes together in one pot.
Equipment
- Large pot
- Cutting Board
- Chef's knife
- Medium grater (for ginger)
- Vegetable peeler
- Measuring cups and spoons
- Blender or Food Processor
Ingredients
- ½ yellow onion, diced
- 2 cloves garlic
- 1 tbsp ginger, grated
- 1 serrano pepper, diced (optional, for heat)
- 4 tsp red curry paste (I like Thai Kitchen)
- 1 medium sweet potato, cubed
- ¾ cup unsalted peanuts (to blend)
- ½ cup lite coconut milk (to blend)
- 1 tbsp cilantro, finely chopped (optional)
- Salt and pepper, to taste
- 1 lime (optional)
- 1 tbsp pepitas (for garnish)
Instructions
- Prep all ingredients.
- Sauté the onion until soft.
- Add garlic, ginger, serrano pepper and red curry paste. Let cook for a couple of minutes, stirring to blend and deepen the flavor.
- Add 4 cups of water and bring to a boil.
- Add the cubed sweet potato and simmer for 20 minutes.
- While sweet potato is simmering, in a blender or food processor, blend peanuts with coconut milk.
- This is also a great time to rinse the canned beans. Set aside.
- When the sweet potatoes are soft, ladle half of the pot into the blender/processor.
- Carefully blend the hot mixture until thick and smooth.
- Pour the blended mixture back into the pot and stir to combine.
- Add pinto beans.
- Add cilantro and lime.
- Salt and pepper to taste.
- Serve in bowls with pepitas sprinkled on top.
Video
Notes
Heat Level Options:
The serrano pepper adds heat and brightness, but you can easily swap it for a jalapeño or leave it out entirely for a milder soup. Bean Substitutions:
Any mild-flavored bean will work here (such as pinto, navy, or cannellini). Choose a more neutral bean so it doesn’t compete with the sweet potato, peanut, and red curry flavors. Coconut Milk Variations:
Lite coconut milk keeps the soup lighter, but regular full-fat coconut milk will make it creamier, richer, and slightly sweeter. Nut Substitutions:
If you’re out of peanuts, cashews blend beautifully and create that same velvety texture. They’re a great stand-in when you’re in a pinch. Freshness Boosters:
Cilantro adds brightness, and a squeeze of lime at the end lifts the whole soup. Both are optional, but they bring a fresh, vibrant finish that balances the richness.
The serrano pepper adds heat and brightness, but you can easily swap it for a jalapeño or leave it out entirely for a milder soup. Bean Substitutions:
Any mild-flavored bean will work here (such as pinto, navy, or cannellini). Choose a more neutral bean so it doesn’t compete with the sweet potato, peanut, and red curry flavors. Coconut Milk Variations:
Lite coconut milk keeps the soup lighter, but regular full-fat coconut milk will make it creamier, richer, and slightly sweeter. Nut Substitutions:
If you’re out of peanuts, cashews blend beautifully and create that same velvety texture. They’re a great stand-in when you’re in a pinch. Freshness Boosters:
Cilantro adds brightness, and a squeeze of lime at the end lifts the whole soup. Both are optional, but they bring a fresh, vibrant finish that balances the richness.