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Peanut Butter and Yam Soup

Peanut Butter and Yam Soup

  • Grain-Free        
  • Vegan


  • 1 Tbsp coconut oil 
  • 1 large onion, finely chopped
  • 2 Tbsp garlic, finely chopped 
  • 1 tsp. ginger, grated
  • 1 3” piece wakame, crumbled
  • 1 Tbsp coarse unrefined salt
  • ½ tsp. cumin
  • ½ tsp. curry powder
  • ¼ tsp. smoked paprika
  • 1 cup red pepper, chopped into ¼” dice
  • 1 cup yellow pepper, chopped into ¼” dice
  • 1 cup celery, diced
  • 8 cups water
  • 1 Tbsp wheat-free tamari or coconut aminos
  • 1 14oz can diced tomatoes
  • 4 cups sweet potato, diced 
  • ¾ cup peanut butter or almond butter
  • 1 can full-fat coconut milk
  • Cilantro, chopped (for garnish)
  • Roasted peanuts, unsalted (for garnish)


  1. In a medium stock pot, melt the coconut oil. Add the onion, garlic, ginger, wakame, salt and seasonings. Stir well. Add in the peppers and celery and sauté until the veggies are tender. Add in the water, tamari or coconut aminos, tomatoes, and sweet potatoes. Let simmer for about 20 minutes or until the sweet potatoes are cooked through. Remove from heat.
  2. Remove one cup of the soup liquid to a medium bowl. Stir the peanut butter into the cup of soup liquid until the mixture is smooth. Add the peanut butter mixture back into the soup and stir well.  Use an immersion blender to purée the soup just a little (leave a lot of vegetables whole). Stir in the coconut milk. Serve and garnish with cilantro and peanuts.    

Serves 6 to 8

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