• Katherine Arthurs

Spicy Peanut Sweet Potato Soup with Crispy Prosciutto

It's full on soup season. AND this one NEEDS to be added to your rotation.

Fresh ginger, garlic + curry powder come together with the bone broth, coconut milk + fire roasted tomatoes. Gosh, it's a good one. Blend half of the soup to keep some texture + be sure to serve with extra cilantro, fresh jalapeno + lots of roasted peanuts. Add the extra step of crisping up the prosciutto - because why not!

It's perfectly creamy, full of texture, heat + spice. It's simply made in one pot on the stove + comes together in less than 20 minutes.

Serve it for lunch with some crunchy bread or for dinner with a side salad. It's filling + oh so satisfying.

Spicy Peanut Sweet Potato Soup with Crispy Prosciutto

1 tablespoon olive oil

1/2 yellow onion, small diced

3 garlic cloves

1 teaspoon salt

1 teaspoon ground black pepper

2 large sweet potatoes, small diced

1 teaspoon fresh ginger, minced

1/2 teaspoon turmeric

1/2 teaspoon curry powder

1 8oz. can fire roasted tomatoes

1 8oz. can full fat unsweetened coconut milk

1 cup chicken bone broth (use vegetable stock, to keep it vegetarian)

2 large handfuls fresh spinach (or use kale)

2 heaping tablespoons high quality peanut butter

1 tablespoon sriracha or hot sauce (amount is up to you, depending on the spice level)

1/2 cup fresh cilantro, roughly chopped

1/3 cup roasted peanuts

4 strips prosciutto (optional)

1 jalapeno, thinly sliced (optional)

Using a medium sauce pot, sauté the oil + onions together until softened, over medium heat. Add in the garlic, salt + pepper. Stir to combine + cook for 1 minute.

Add in the sweet potatoes, ginger, turmeric + curry powder. Stir to combine + cook for a few minutes or until the sweet potatoes are slightly toasted brown. Pour in the roasted tomatoes, coconut milk + chicken bone broth.

Bring up to a bubbling simmer + cook until the sweet potatoes are tender. Blend half of the soup in a blender or use an immersion blender.

Stir in the spinach, peanut butter, hot sauce + cilantro (reserving a few pinches). Mix until the spinach is wilted + the peanut butter is melted.

To crisp up the prosciutto, heat up a skillet over high heat + add in the pieces to the pan. Cook them until they are crispy + flip over to cook the other side.

To serve the soup, ladle into serving bowls. Top with roasted peanuts, any remaining cilantro, sliced jalapenos + the crispy prosciutto.


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