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–+ servings
peanut sweet potato tomato soup
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Peanut, Sweet Potato, and Tomato Soup

An African-inspired, weeknight-friendly, hearty soup made in the Instant Pot.
Prep Time5 mins
Cook Time25 mins
Course: Soup
Cuisine: Gluten-Free, Vegan
Servings: 4
Author: Coco Morante

Equipment

  • pressure cooker
  • air fryer (optional, for topping)

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.