Instant Kitchen Cookbook Recipe: Peanut, Sweet Potato, and Tomato Soup

I love a fast recipe that tastes like it took a long time to prepare, don’t you? Thanks to flavorful ingredients like curry powder, fire-roasted diced tomatoes, and peanut butter, this African-inspired soup turns out so much tastier than its relatively short ingredient list and prep time would lead you to believe. While it cooks under pressure in your Instant Pot, make a topping of Coconut, Peanut, and Sesame Crunch to sprinkle on top, or go the easy route and sprinkle on some roasted salted peanuts instead. The soup can be served on its own or over rice.

Nothing in this recipe is hard to track down– you can find all of the ingredients in any grocery store. It includes:

• olive oil
• ginger
• garlic
• onion
• curry powder
• salt
• vegetable broth
• sweet potatoes
• fire-roasted diced tomatoes
• tomato paste
• creamy peanut butter

the optional Coconut, Peanut, and Sesame Crunch topping consists of

• unsweetened flaked coconut
• roasted salted peanuts
• sesame seeds
• agave nectar
• avocado oil
• turmeric
• red pepper flakes
• salt

… and a little cilantro is nice for garnish, if you’re a fan! If not, feel free to leave it off.

Oh, and the recipe is naturally vegan and gluten free, no substitutes needed. It’s also hearty enough to enjoy as a meal, thanks to the sweet potatoes, peanut butter, and topping of crunchy, spiced nuts and seeds. Serve it over rice and it’s extra filling.

To make the soup, you’ll sauté the ginger, garlic, and onions in the instant pot, then add the rest of the ingredients and cook under pressure. That’s really it.

For the coconut crunch topping, you’ll mix all the ingredients together, then spread them out and bake in a foil-lined air fryer basket, or on the baking pan that comes with your air fryer oven. You can do this part while the soup is cooking under pressure, so everything’s ready to go at the same time.

I hope you make this warming, comforting soup! My family loves it, especially when we’re feeling under the weather. Add hot sauce on top for some sinus-clearing spice, if you need it!

Peanut, Sweet Potato, and Tomato Soup

An African-inspired, weeknight-friendly, hearty soup made in the Instant Pot.

5 from 1 vote

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Course: Soup

Cuisine: Gluten-Free, Vegan

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 4

Author: Coco Morante

Ingredients

Peanut, Sweet Potato, and Tomato Soup

• 1 tablespoon olive oil extra virgin
• 1 1-inch piece ginger peeled and minced
• 4 cloves garlic minced or pressed
• 1 medium red onion diced
• 1 1/2 teaspoons curry powder
• 1 teaspoon kosher salt
• 2 cups low sodium vegetable broth
• 1 pound orange sweet potatoes (a.k.a. garnet yams), peeled and cut into 1/2-inch dice
• 1 14.5-ounce can fire-roasted tomatoes and their liquid
• 1 tablespoon tomato paste
• 1/2 cup natural creamy peanut butter

Coconut, Peanut, and Sesame Crunch

• 1/2 cup unsweetened flaked coconut
• 1/2 cup roasted salted peanuts
• 2 tablespoons sesame seeds
• 1 tablespoon agave nectar
• 1 tablespoon avocado oil
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes optional
• 1/4 teaspoon kosher salt

For serving

• fresh cilantro sprigs
• 3 cups cooked rice optional

Instructions

To make the soup:

• Select the SAUTE setting on the Instant Pot and heat the olive oil, ginger, and garlic for 2 minutes, until the garlic is bubbling but not browned. Add the onion and sauté for 3 minutes, until it begins to soften. Add the curry powder, salt, and broth, using a wooden spoon to nudge any browned bits from the bottom of the pot.
• Add the sweet potatoes and stir to combine. Add the diced tomatoes and tomato paste on top, but do not stir them in.
• Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the PRESSURE COOK or MANUAL setting for 1 minute at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
• When the cooking program ends, let the pressure releas naturally for at least 10 minutes, then moe the pressure release to Venting to release any remaining steam. Open the pot, add the peanut butter, and stir to combine.
• Ladle the soup into serving bowls. Garnish with the crunchy topping and cilantro and serve right away, with the rice alongside.

To make the coconut crunch:

• Preheat the air fryer on BAKE at 300ºF and set the cooking time for 10 minutes. If using a toaser oven-style air fryer, line the cooking pan with parchment paper. If using a basket-style air fryer, cut a 12-inch square of aluminum foil. Press the foil down into the air frying basket, making sure it goes only a couple inches up the sides. Trim if necessary, then remove the foil from the air fryer (you don't want it in there during the preheating, as it won't be weighed down).
• In a bowl, stir together the coconut, peanuts, sesame seeds, agave nectar, avocado oil, turmeric, red pepper flakes (if using), and salt until evenly combined.
• If using a toaster oven-style air fryer, spread out the mixture in an even layer on the lined cooking pan. If using a basket-style air fryer, place the foil in the basket, then add the mixture and spread it out in an even layer.
• Bake the crunch topping in the preheated air fryer.
• Let the crunch topping cool on the cooking pan or in the air frying basket for at least 10 minutes, then break it up and serve over soup. To store any leftover crunch, let it cool to room temperature, then transfer to a tightly lidded container and store at room temperature for up to 2 weeks.

Source: The Instant Kitchen Cookbook by Coco Morante