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[social_warfare]Did you guys have a lot of soup growing up?

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Cause, I don’t remember ever having soup. Ok, wait I take that back I do remember eating Ramen a few times, but that quickly stopped when Mom and I realized how bad is was for you. Our dinners were pretty simple. Chicken and rice, steak and rice, the occasional pot roast, Friday night pasta dish (this one’s awesome!) and the very occasional carry out (this almost NEVER happened).

Maybe it was having a house full of boys that stopped my parents from making soup. All my brother’s ever wanted was steak, chicken, burgers and more chicken – pretty lame.

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Actually, now that I think about it, my parents used to always eat later than the kids. When we were little they would sit with us while we ate, but they wouldn’t eat with us. It’s only been since we moved to Colorado six years ago that we all eat together. Probably because our dinners then were like a bunch of wild monkey’s chowing down on their banana’s, only we were eating chicken and rice. Seriously, it was not pretty. We would have fit in at the zoo quite nicely – while at least my brothers would have!

You can’t blame my parents though (really, you can’t they’re pretty awesome), six kids ages eighteen to three (Asher had not been born yet) things got chaotic. Fast.

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It is safe to say our dinners were, and often still are eventful, very eventful. The unexpected should be expected.

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Anyway the point is we never had soup. Especially not homemade soup and most definitely not this soup!

I am 99.9% positive that I am the only soul in my family that would ever think to make a Thai Peanut Soup. I am not going to lie, it is a combination of foods that does not necessarily seem to go together. But when you do put them together it is pretty amazing. The sweet potato not only adds nutrition, but makes the soup thick and creamy. The coconut milk adds amazing flavor and creaminess, the red curry paste gives it just a little heat and then the peanut butter makes everything come together. It’s so good.

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Oh, yeah. The grilled peanut butter croutons. Those things are just crazy. They are the perfect topping for this soup and so fun. Who does not love a grilled peanut butter sandwich?

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THai Peanut Soup with Grilled Peanut Butter Croutons

Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings: 6 Bowls
Calories Per Serving: 1843 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 2 large sweet potatoes
  • 2 tablespoons peanut oil divided
  • 1/4 of an onion diced
  • 1 jalapeno chopped, remove the seeds fo less heat
  • 1 clove large garlic minced
  • 3 tablespoons thai red curry paste
  • 3 cups caned coconut milk about 1 1/2 cans
  • 3 cups vegetable or chicken broth
  • 1/3 cup natural peanut butter
  • 3 tablespoons minced fresh cilantro plus additional for garnish
  • salt and pepper to taste
  • 1/2 teaspoon cayenne optional
  • 1/2 cup roasted peanuts chopped for garnish

Grilled Peanut Butter Croutons

  • 8 slices whole wheat bread toasted
  • 8 tablespoons peanut butter or more if desired
  • butter or oil for the pan


  • Preheat the oven to 400 degrees. Prick the sweet potatoes all over with fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool 10 minutes.
  • Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium size bowl. Mash with a fork and set aside.
  • Heat one tablespoon of the peanut oil in a medium soup pot over medium heat. Add the onion and saute until just softened. Add the jalapeno and garlic, saute 1 minute. Stir in the curry paste and add the coconut milk and broth, stir to combine. Then add the mashed sweet potato, again, stir to combine. Then either remove the pot from heat and pour mixture into a food processor or blender or puree mixture in pot with an immersion blender. If using food processor or blender, pour back into pot. Stir in peanut butter, cilantro, cayenne (if using) and a pinch of salt and pepper. Stir in the remain peanut oil and adjust salt to taste. Serve hot with the peanut butter croutons, chopped peanuts and cilantro.
  • To make the Peanut Butter Croutons toast each piece of bread and then slather with peanut butter. Heat a skillet over medium heat with a tablespoon or so of butter or oil. Grill each sandwich for 2 to 3 minutes per side. Cut into squares and serve with the soup.
  • *I love the peanut butter in this recipe, but if you have a peanut allergy cashew butter or almond butter would be great substitutes!
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Sweet Potato Peanut Soup with Peanut Butter Croutons-7

Soup’s gooood!


Shared with: Inside BruCru LifeLil LunaChef In TrainingBuns In my Oven, Foodie Friday Friends, Tidy MomTaste and TellCheerios and LattesSomewhat SimpleMom on TimeoutI Heart Nap TimeFine Craft GuideThe Country CookWhipperberryChef In Training

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  1. 5 stars
    Just made this, really love it. It’s creamy, rich and flavourful, my three favourite things. Very easy and quick to make. This will be in regular rotation around my house with your other soups. Love your recipes.

  2. Because I loved your Crockpot Crispy Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash and made it TWICE in one week(!!), I decided to try another recipe from you.
    This one is also wonderfully delicious! I left out the jalapeno and cayenne because I didn’t want the heat. It was full of flavor and the peanut butter croutons, for which I used 3 Bakers Gluten Free Great Seed Bread, were a perfect addition! It took me back to childhood in a good way, a little bit, thinking about tomato soup and grilled cheese.
    Yum! I’ll definitely be making this one again and am now perusing your site to see what I’ll make next!

  3. Very tasty & gorgeous color! Sadly my croutons didn’t turn out – the peanut butter melted! And they got soggy in the soup. Could be because I didn’t toast the bread first – but why toast the bread AND grill it?

    1. Mmm, not sure what happened with the croutons. Double toasting the bread does help though.

      Thanks so much and I am glad you loved this!

  4. I think peanut butter croutons sound like such a unique and delicious idea! I’m definitely going to try them myself sometime. I wanted to stop by to let you know that I shared a link to this post, as well as featured one of your breathtaking photographs (with full credit and link-back) with my readers on my blog’s Weekend Wrap-Up today. Thank you for the wonderful post, and I hope you have a Happy & Healthy new Year!

    Here’s a link to the wrap-up — I’d love for you to stop by and check it out!
    How adorable! I have a newfound love for all things gingerbread, so I had to bookmark this recipe…and then share it with all of my blog readers on my Weekend Wrap-Up post today. Thank you so much for such a fantastic recipe, and I hope you have a Happy & Healthy New Year!

    Here’s the link to the wrap-up — I’d love for you to stop by and check it out:

    1. Oh how embarrassing — this is what happens when I think I’ve copied the link to the wrap-up but instead have copied the entire comment from another blog post that was featured on the wrap-up…and then pasted&submitted too quickly to catch the mistake I’m sorry about that!

  5. I wanted to let you know that I featured this in my “What I Bookmarked This Week” post on Saturday. Stop by and see!

  6. Tieghan-
    Could I microwave the sweet potatoes instead of cooking in the oven?
    They cook so fast. Does oven slow cooking make for a better tasting soup?
    Just a thought, the soup looks AMAZING!

  7. Tieghan- Once again, you rock! I can’t WAIT to try this soup; what a fantastic combo! These look delicious! You are a Featured Favorite this week on Saturday Show & Tell on Cheerios and Lattes! Have a great weekend!
    Mackenzie 🙂

  8. OH MY NOM. Grilled peanut butter croutons?! Thai peanut soup?! This recipe looks FABULOUS and I WILL be trying this! I followed you from Rattlebridge Farm’s link party after seeing your stunning photo! Delish! 🙂