Goedemorgen Peanut Butterer

Sweet Potato & Peanut Soup


  • 3 large sweet potatoes, peeled
  • 3 tbsp coconut oil, melted
  • Himalayan salt and pepper, to season
  • 2 tsp minced garlic
  • ½ tbsp freshly grated ginger
  • 1 tsp cinnamon
  • ½ tsp cayenne pepper
  • ¾ cup smooth Pic’s peanut butter
  • 2 cups vegetable stock
  • 1 cup coconut milk
  • ½ cup roasted peanuts and fresh coriander, to serve

Warm and aromatic, this soup is perfect for an evening in front of an open fire, or a starter for a winter solstice party, Bonfire Night or Thanks Giving. Created by Healthy Luxe & Coconut and Bliss for us


  1. Preheat the oven to 200 degrees Celsius, fan assisted.
  2. Cut the sweet potato into cubes.
  3. Using a brush, coat each piece in coconut oil and season with salt and pepper.
  4. Bake for 35 minutes or until tender when poked with a fork.
  5. Remove from the oven and allow to cool slightly.
  6. In a high power blender, place the sweet potato, garlic, ginger, cinnamon, cayenne pepper, peanut butter and coconut milk. Blend on high for a few minutes, or until a smooth puree is formed.
  7. Add the vegetable stock half a cup at a time and continue to blend. Stop when desired consistency is achieved, or add slightly more liquid if it appears too thick.
  8. Place contents into a large saucepan. Gently heat over a medium heat whilst stirring, and season to taste.
  9. Cook until heated through and serve into bowls.
  10. Top with roasted peanuts and fresh coriander.
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