Ethiopian-Style Sweet Potato and Peanut Soup with Chilli & Lime

Ethiopian-Style Sweet Potato and Peanut Soup with Chilli & Lime

Prep time: 5 minutes

Cook time: 15 minutes

Serves 4


  • 1 tbsp coconut oil or 30g unsalted butter
  • 1 onion, finely sliced
  • 1 stick celery, finely chopped
  • 2 large sweet potatoes (about 600g) peeled and cubed
  • 1 ½ tsp berbere spice
  • ¼ tsp ground ginger
  • 1 small red chill, seeds removed and finely chopped
  • 1 litre hot chicken stock
  • 2 tbsp crunchy peanut butter
  • Juice of ½ a lime
  • ½ tsp salt (or to taste)
  • Freshly ground black pepper to taste
  • 25g unsalted peanuts, finely chopped, to serve
  • 25g fresh coriander, roughly chopped, to serve



  1. Heat the coconut oil or butter under a low heat in a large saucepan and gently sauté the onion for a few minutes.
  2. Add the sweet potato, the celery, the berbere spice and the ground ginger and sauté for a further minute or two.
  3. Add the chilli and 1 tbsp of the peanut butter.
  4. Stir in the hot stock and bring the mixture to the boil. Cover and simmer for 10 minutes until the sweet potato is tender.
  5. Puree the soup in a blender until smooth.
  6. Pour back into the saucepan; add the lime juice, salt and black pepper.
  7. Finally, stir in the remaining tablespoon of peanut butter, making sure that it is well-combined into the soup.
  8. Serve in warmed soup bowls, sprinkled with the coriander and the chopped peanuts and eat with warm, crusty wholemeal bread.

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