Sweet Potato & Leek Peanut Stew

Name: Sweet Potato & Leek Peanut Stew
Ingredients: 2 Tbsp olive oil, peanut oil, or coconut oil; 2 Tbsp olive oil, peanut oil, or coconut oil; 2 Tbsp olive oil, peanut oil, or coconut oil; 1 medium leek or 2 small leeks, thinly sliced; 1 medium leek or 2 small leeks, thinly sliced; 2 medium sweet potatoes (about 260 g [4.5 oz]), peeled and cut into ½ in [13 mm] cubes; ¼ cup [55 g] tomato paste; 1 in [2.5 cm] piece fresh ginger, peeled and minced; 1 serrano chile, minced; 1 tsp salt; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; 3 cups [720 ml] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; 3 cups [720 ml] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; One 14 oz [400 g] can coconut milk; One 14 oz [400 g] can diced fire-roasted tomatoes; ½ cup [130 g] creamy peanut butter; 2 cups [30 g] packed chopped kale; 1 Tbsp fresh lime juice, plus more for seasoning; ½ cup [70 g] chopped roasted peanuts; ¼ cup [10 g] chopped fresh cilantro

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

This soup takes inspiration from both African peanut stew and Indian curry—rich from peanut butter, loaded with spices, and creamy from coconut milk. If you have peanut oil on hand, you can substitute it for the olive oil in this recipe. In the summer, try swapping in zucchini and red bell pepper for the leeks and sweet potatoes for a lighter version of this hearty stew.

Ingredients

Soup
Vegan
Gluten-free
Summer
Winter

Ingredients

Method