Spicy Sweet Potato and Almond Butter Soup

Enjoy this warm and hearty winter soup, a version of the classic West African

6 cups of broth or broth/water combo

1 medium red onion, chopped

2 T minced fresh ginger

4 cloves minced garlic

1 t sea salt

3 medium carrots
2 large sweet potatoes or more if you wish

1 can diced tomatoes with juice

2/3 to 1 cup creamy almond or organic peanut butter

2 t honey (optional)

1 cup finely chopped red cabbage

Fresh cilantro to garnish


In a large pot bring vegetable broth to a boil.

Add chopped onion, garlic, ginger and salt.

Bring down to a simmer and simmer for 20 minutes.


Add chopped carrots and sweet potatoes and boil for 15-20 mins

Add tomatoes and red cabbage and simmer til veggies are soft but not mushy

Take off heat and add in almond or peanut butter and honey if using.

Using an immersion blender, blend in almond or peanut butter. Mix well but don’t puree…keep some of the veggies intact.

Garnish with some fresh cilantro and/or chopped almonds

Season with more sea salt if needed.

Option: add  cooked chicken cut into small pieces

Keep in fridge 4 or 5 days.