If you’re craving something cozy, a little spicy, and packed with flavor, you’re going to love this Spicy Peanut and Wild Rice Soup Recipe. I absolutely love how this soup balances the earthiness of wild rice with the creaminess of peanut butter, all brightened up by ginger, garlic, and a nice kick of hot sauce. When I first tried this combination, I was hooked—and I promise you, once you make it, it’ll be a regular in your soup rotation too.
Why You’ll Love This Recipe
- Unique Flavor Combo: The marriage of spicy, peanutty, and earthy makes it unlike any soup you’ve probably tried.
- Easy Slow Cooker Method: Just toss everything in and let it do its magic while you go about your day.
- Hearty and Healthy: Wild rice and sweet potatoes pack fiber and nutrients to keep you full and satisfied.
- Perfect for Meal Prep: It reheats beautifully and even tastes better the next day.
Ingredients You’ll Need
Each ingredient here plays a critical role in building depth and texture. The wild rice adds chewiness and nutty notes, while sweet potatoes give a natural sweetness balancing the spicy peanut punch. When shopping, look for a creamy, natural peanut butter and good quality vegetable stock—you’ll notice the difference.
- Sweet potato: Choose a large, firm one—peeling and chopping it finely helps it cook evenly in the slow cooker.
- Wild rice: Has a wonderful nutty flavor and chewy texture, perfect for this soup’s body.
- Yellow onion: Adds a subtle sweetness and base flavor; chopping small helps it melt into the soup.
- Ginger: Fresh grated ginger brings warmth and brightness, essential for the soup’s spice profile.
- Garlic: Minced finely so it melds seamlessly without overpowering.
- Vegetable stock: Use a good-quality stock or homemade for the most flavor.
- Natural peanut butter (creamy): Provides richness and that signature nutty flavor; creamy works best for blending.
- Tomato paste: Offers umami depth and balances the earthiness perfectly.
- Hot sauce (like Sriracha): Adjust to your heat tolerance; it brightens and spices up the soup.
- Salt and pepper: To season to taste after cooking.
- Cilantro and peanuts (for serving): Fresh cilantro adds herbal brightness and peanuts contribute crunch.
Variations
I love making this soup my own depending on what I have on hand. You’ll find it’s versatile, so feel free to swap or add ingredients to suit your taste or dietary needs.
- Add protein: I sometimes toss in cooked shredded chicken or tofu cubes, especially when I want this as a full meal.
- Make it vegan: Just ensure your hot sauce and peanut butter are vegan-friendly—this soup’s naturally plant-based otherwise!
- Adjust the spice level: If you’re spice-shy, start with less hot sauce and add more with each taste test; or swap for a milder chili paste.
- Swap wild rice: Use brown rice or black rice if wild rice isn’t available; the texture will be a bit different but delicious nonetheless.
How to Make Spicy Peanut and Wild Rice Soup Recipe
Step 1: Prep and Combine Your Ingredients
Start by peeling and chopping that sweet potato into small chunks—smaller pieces cook more evenly in the slow cooker. Then, chop your yellow onion finely and mince your garlic. Grate fresh ginger right onto your prep board for that bright punch. Toss the sweet potato, onion, garlic, ginger, and uncooked wild rice into your slow cooker. Pour in the vegetable stock—this is your flavorful base. Give everything a little stir to combine.
Step 2: Slow Cook and Blend
Set your slow cooker on high and cook for about 3 to 3.5 hours until the wild rice is tender and the sweet potatoes soften up beautifully. Here’s a trick I discovered: before blending, scoop out about a third of the soup. I found the sweet potatoes tend to float up, so by scooping from the top, I got plenty of sweet potato goodness in the blender. Then, add the creamy peanut butter, tomato paste, and your favorite hot sauce right into the blender cup. Blend until smooth and creamy before stirring this luscious mixture back into the pot. Warm everything through for a few minutes to marry those flavors.
Step 3: Season and Serve
Give your soup a taste test and season with salt and pepper as needed. When you’re ready to plate up, sprinkle fresh chopped cilantro and roasted peanuts over the top for that fresh and crunchy contrast I’m obsessed with. Trust me, these finishing touches take the soup from great to unforgettable.
Pro Tips for Making Spicy Peanut and Wild Rice Soup Recipe
- Chunk Size Matters: Chop sweet potatoes small and uniform to ensure they cook through in the slow cooker without mushiness.
- Blending Technique: I blend only a portion of the soup to keep texture contrast—gives you creamy richness and hearty chewy bits.
- Adjust Heat Last: Add hot sauce gradually after blending so you tailor the spice perfectly.
- Fresh Herbs on Top: Never skip the fresh cilantro; it brightens the bowl and balances the creamy richness.
How to Serve Spicy Peanut and Wild Rice Soup Recipe
Garnishes
I’m all about freshness and crunch here. Cilantro leaves bring a vibrant, herbaceous note, while chopped roasted peanuts deliver those irresistible textural pops. If you like, a drizzle of extra hot sauce or a squeeze of lime can really brighten everything up—especially on cooler days when you want extra warmth from your meal.
Side Dishes
My go-to sides include crusty whole-grain bread or some simple garlic naan for dipping. A crisp side salad with lemon vinaigrette also makes a refreshing contrast to this hearty, creamy soup.
Creative Ways to Present
For a fun dinner party, I’ve served this soup in mini bread bowls—guests loved eating out of the little edible “cups”! You can also garnish with extra chopped chili or swirl a little coconut cream on top for that beautiful, glossy finish that dazzles every time.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and it lasts perfectly for about 4-5 days. The flavors actually meld beautifully overnight—I sometimes make it a day ahead and find the taste deepens wonderfully.
Freezing
This soup freezes really well in portions. Just let it cool completely, then transfer to freezer-safe containers or bags. When you thaw and reheat, the texture stays quite close to freshly made, which is a total win when you want a quick meal later.
Reheating
I reheat gently on the stove over medium-low heat with a splash of water or stock if it’s thickened too much in the fridge. Stir frequently to prevent sticking and to warm evenly. This method really keeps the peanut flavor fresh and the rice tender without getting mushy.
FAQs
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Can I make Spicy Peanut and Wild Rice Soup Recipe without a slow cooker?
Absolutely! If you don’t have a slow cooker, you can simmer everything on the stovetop in a large pot. Just combine the ingredients, bring to a gentle boil, then reduce to low and cover, stirring occasionally for 1 to 1.5 hours until the wild rice and sweet potatoes are tender. Keep an eye on the liquid to make sure it doesn’t reduce too much.
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Is this soup gluten-free and vegan?
Yes, this recipe is naturally vegan and gluten-free as long as you use gluten-free vegetable stock and peanut butter. It’s a fantastic option for those with dietary restrictions or anyone wanting a wholesome plant-based meal.
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How spicy is this soup, and can I adjust it?
This soup has a nice warming heat from the hot sauce that’s perfectly balanced by the peanut butter and sweet potato sweetness. You can easily adjust the spice level by adding more or less hot sauce to your liking—start conservatively if you’re sensitive to heat.
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What’s the best way to serve leftovers?
I recommend reheating on the stove with a little stock or water to loosen the texture, then topping with fresh peanuts and cilantro again before serving. It tastes just as comforting as the first day!
Final Thoughts
I’ve found that this Spicy Peanut and Wild Rice Soup Recipe is one of those rare dishes that just feels like a warm hug in a bowl. Whether it’s a chilly evening or you’re meal prepping for the week, it hits all the right notes—comforting, a little adventurous, nutritious, and easy. I can’t wait for you to try this and see how it becomes a fast favorite in your kitchen too. Happy cooking!
Print
Spicy Peanut and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Fusion – African and American influences
- Diet: Vegan
Description
A hearty and flavorful Spicy Peanut and Wild Rice Soup combining creamy peanut butter, sweet potatoes, and wild rice in a rich vegetable broth with a kick of hot sauce, perfect for a comforting and nourishing meal.
Ingredients
Main Ingredients
- 1 large sweet potato
- 1 cup wild rice
- ½ yellow onion
- 2 tablespoons grated ginger
- 5 cloves garlic
- 6 cups vegetable stock
- ⅓ cup natural creamy peanut butter
- 6 ounces tomato paste
- 1 tablespoon hot sauce (such as Sriracha)
- Salt and pepper, to taste
- Cilantro and peanuts for garnish
Instructions
- Prepare the vegetables and aromatics: Peel and chop the large sweet potato into chunks and finely chop the yellow onion. Mince the garlic cloves and grate the ginger to release their flavors.
- Combine ingredients in crock pot: In a large crock pot, add the chopped sweet potato, finely chopped onion, minced garlic, grated ginger, wild rice, and vegetable stock. Stir gently to combine.
- Cook the soup: Set the crock pot to high heat and cook the mixture for 3 to 3.5 hours, or until the wild rice and sweet potatoes are fully cooked and tender.
- Blend a portion of the soup: Remove about one-third of the soup mixture and transfer it to a blender. Because sweet potatoes tend to float more than rice, it’s possible to capture more sweet potato chunks. Add the natural peanut butter, tomato paste, and hot sauce to the blender.
- Puree and reincorporate: Blend the ingredients until smooth and creamy. Pour the blended mixture back into the crock pot and stir well to incorporate all flavors.
- Heat through and season: Allow the soup to warm through after adding the blended mixture. Taste and season with salt and pepper as needed.
- Serve and garnish: When serving, top each bowl with freshly chopped cilantro and roasted peanuts for added texture and flavor.
Notes
- The soup can be made milder or spicier by adjusting the amount of hot sauce.
- To make this soup gluten-free, ensure the vegetable stock used is gluten-free certified.
- Peanut butter adds richness and creaminess, but it can be substituted with almond butter for a different twist.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- This soup is suitable for vegetarians and vegans as long as vegetable stock is used.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
