I had a dozen baked sweet potatoes left over from the Thanksgiving celebration that I turned into a creamy, nutty, dairy-free soup this week.
Africans often prepare sweet potatoes with peanuts or peanut butter and milk, like I did in my African Peanut Butter Chicken recipe in the Glorious One-Pot Meals cookbook, and many readers have told me how much they love the combination, as do I. For this recipe, I decided to go with Sunbutter, a yummy sunflower seed butter product that has replaced peanut butter in our house, and use coconut milk for rich creaminess.
As a twist, I added some Chat Masala spice mix from The Savory Spice Shop. Chat Masala is an interesting spice mix with a taste of the sub-continent. I love it sprinkled on fresh watermelon, too, though my kids are not the fans that I am.
So, here’s my recipe for sweet potato soup with Indian and African influences:
Creamy Sweet Potato Soup (Dairy-free)
- 12 baked sweet potatoes, cooled (or baked squash would work well, too)
- 1 14 oz. can coconut milk (or any other milk or milk substitute)
- 3 tablespoons Sunbutter (or any other nut butter)
- 1 14 oz. can chickpeas (garbanzo beans), drained and rinsed (or any other bean)
- 2 teaspoons Chat Masala, or to taste
- sea salt, to taste
- chopped parsley for garnish
Peel the baked sweet potatoes and drop the flesh into a soup pot. Add coconut milk, Sunbutter, and about 5 cups of water. Blend with an immersion blender until smooth and lump-free (add more water if desired to thin the soup). Heat until steaming; season with Chat Masala and salt. Add chickpeas. Serve garnished with parsley.
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Should the recipe be 12 potatos,as written or 12 ounces?
Hi Joann! I made it with 12 potatoes because I like to make a big pot of soup and freeze whatever we don’t eat within a few days. But you can make it with however many sweet potatoes as you want! As with most of my recipes, every part of it is flexible. I.e., you can use any type of nut or seed butter, any type of “milk”, any type of beans… I hope you enjoy it!