Dina Strangaric |

Peanut Soup

This cozy peanut soup (almost stew) is so YUMMY! If you add more liquid - it’s more soupy - and if you add less liquid (or let it simmer for longer), then it’s more like a stew. It doesn’t matter how you make it, it’s just delicious! 🤤 It’s also low FODMAP, but double check the curry powder you’re using is free from onion & garlic.

Ingredients (serves 4)

  • 240g (2 large) carrots (peeled & cut into cubes)
  • 240g sweet potatoes (or use more carrot, peeled & cut into cubes)
  • 20g (1/2 cup) green onions/scallions (green leaves only, finely sliced)
  • 2 TBSP garlic infused oil
  • 1 TSP mild curry powder
  • 400g plain roma/plum tomatoes with juice canned
  • 625ml (2 1/2 cup) water
  • 250ml (1 cup) coconut cream (canned)
  • 4 TBSP peanut butter
  • 60g (2 cups) English spinach (roughly chopped)
  • Season with salt & pepper
  • 2 TBSP roasted peanuts (optional, roughly chopped, to serve)
  • 2 TBSP fresh coriander (optional, roughly chopped, to serve)


  1. Peel and chop the sweet potato and carrots into cubes. Finely chop the green leaves of the spring onion.
  2. Heat the garlic infused oil in a large saucepan over medium heat. Add the sweet potato and carrot. Fry for 5 minutes until the vegetables start to soften and are lightly golden.
  3. Next, add the spring onion and curry powder and fry for a further minute until fragrant. Pour in the canned tomatoes and water, then let the soup simmer (with the lid off) for 15-20 minutes until the carrot and sweet potato are fork-tender.
  4. Mix through the coconut cream, peanut butter, and chopped spinach. Simmer for another 5-10 minutes until everything is thick and creamy. Season with salt and pepper to taste. To help the soup thicken, we gently mash the sweet potato and carrot.
  5. Serve with fresh coriander & peanuts


*This recipe is sourced from A Little Bit Yummy.

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