African Peanut Soup with Sweet Potatoes



  • 2 tablespoons butter, unsalted
  • 1 cup sweet onion, chopped
  • 2 cups sweet potatoes, chopped      
  • 32-ounce box unsalted vegetable stock
  • 14.5-ounce can petite diced tomatoes, undrained
  • 12 cup smooth peanut butter
  • 6-ounce can tomato paste
  • 12 teaspoon salt
  • 12 teaspoon curry powder
  • 12 teaspoon ground turmeric
  • 12 teaspoon ground cumin
  • 14 teaspoon ground nutmeg
  • 14 teaspoon ground black pepper
  • 2 cups chopped kale leave (rinsed and patted dry)
  • 12 cup unsalted roasted peanuts, finely chopped
  • 1/2 teaspoon ground ginger


In a large stockpot, melt the butter and then add the onion. Over medium heat, cook the onion until it starts to get soft, stirring occasionally. Add the remaining ingredients in the order given. Bring to a boil and then reduce to a low simmer and continue cooking, uncovered, until the sweet potatoes get soft (about 20 minutes), stirring occasionally.  Add the kale leaves and cook another 10 minutes. Pour into bowls and garnish with the peanuts. *If desired, before you pour the soup into a bowl, you can add a cup of brown or white rice. Serves 6-8.

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Cathy Blatnik

Cathy is originally from Maryland, but has been living in the Midwest for more than 13 years. She has been "retired" from the paid workforce since 1996 to raise her family, which includes her husband, adult stepson, an adult daughter in college and a son in middle school. She has been baking and cooking for as long as she can remember in "Cathy's Kitchen". She is very excited to be able to share her recipes with other home cooks!

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