Sweet Potato-peanut Soup With Ham Croutons

2 large sweet potatoes, peeled and diced 1 onion, diced 3 cloves garlic, minced 1 tablespoon ginger, minced 4 cups vegetable or chicken broth 1 cup smooth peanut butter 1 can (14 oz) coconut milk 2 tablespoons olive oil Salt and pepper to taste Optional: 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon for extra flavor


For the Ham Croutons: – 1 cup diced ham – 1 tablespoon olive oil – Salt and pepper to taste Optional Garnishes: – Chopped cilantro – Chopped peanut – Drizzle of coconut milk


Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes.

Add minced garlic and ginger, and sauté for another 2 minutes until fragrant. 

Add diced sweet potatoes to the pot along with broth. Bring to a boil, then reduce heat and let it simmer until sweet potatoes are tender, about 15-20 minutes. 

Once sweet potatoes are cooked, turn off the heat. Use an immersion blender to blend the soup until smooth. 

Return the pot to low heat. Stir in peanut butter and coconut milk until well combined. 

Season with salt, pepper, and any optional spices to taste. Adjust consistency with more broth if needed.