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Virginia Peanut Soup

A creamy, comforting soup that combines the rich intensity of roasted peanuts 🥜 with the natural sweetness of sweet potato 🍠 and the smooth creaminess of coconut milk 🥥. The sriracha adds a balanced spicy kick 🌶️, while the final garnish of pecans, almonds, and chives brings a pleasant contrast of textures and a fresh finish ✨🍃.

Created by:
40 mins
Easy
20 SERVERS

Nutrition per serving

Energy

403 kcal

Fat

36.3 g

Saturates

16.6 g

Carbs

63 g

Sugars

4 g

Fiber

4.6 g

Protein

34 g

Salt

177.9 mg

Nutrition per serving

Energy

403 kcal

Fat

36.3 g

Saturates

16.6 g

Carbs

63 g

Sugars

4 g

Fiber

4.6 g

Protein

34 g

Salt

177.9 mg
0%

PREP TIME

20 mins

0%

COOK TIME

20 mins

0%

TOTAL TIME

40 mins

Ingredients

Method

    • Spread the peanuts on a baking tray and roast for 25 minutes at 180°C, stirring every 5 minutes to ensure even toasting.
    • Remove from the oven and let them cool. Transfer to a food processor and blend until you obtain a thick paste. Set aside.
    • Heat a pot over medium heat with a drizzle of olive oil. Add the finely chopped celery and onion and cook for about 10 minutes, until they start to take on some color.
    • Pour in the vegetable stock and coconut milk. Add the sweet potato cut into medium-sized cubes. Simmer over medium heat until the sweet potato is tender.
    • Remove the pot from the heat, add the peanut paste and sriracha, and blend with a hand blender until smooth and homogeneous.
    • Season with salt and black pepper and serve. Garnish with pecans, chopped almonds, chives, and a few lime wedges.
    •  

Tips

Squeeze a little lime juice over the soup just before serving to enhance the flavor and add freshness. Adjust the amount of sriracha according to your preferred level of spiciness.

Ingredients

Method

    • Spread the peanuts on a baking tray and roast for 25 minutes at 180°C, stirring every 5 minutes to ensure even toasting.
    • Remove from the oven and let them cool. Transfer to a food processor and blend until you obtain a thick paste. Set aside.
    • Heat a pot over medium heat with a drizzle of olive oil. Add the finely chopped celery and onion and cook for about 10 minutes, until they start to take on some color.
    • Pour in the vegetable stock and coconut milk. Add the sweet potato cut into medium-sized cubes. Simmer over medium heat until the sweet potato is tender.
    • Remove the pot from the heat, add the peanut paste and sriracha, and blend with a hand blender until smooth and homogeneous.
    • Season with salt and black pepper and serve. Garnish with pecans, chopped almonds, chives, and a few lime wedges.
    •  

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Copyright ©2025 International Nut & Dried Fruit Council. All rights reserved.
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Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok