Sweet Potato Peanut Soup Recipe

Name: Sweet Potato Peanut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Peanut Oil; 1 whole Yellow Onion, Chopped (1 Onion Should Yield Roughly 1 Cup Of Chopped Onion); 1/2 whole Sweet Red Pepper, Chopped; 1/2 whole Sweet Green Pepper, Chopped; 1 Tablespoon Fresh Ginger, Minced; 3 cloves Garlic, Minced; 1/2 teaspoons Salt; 1/2 teaspoons Freshly Ground Pepper; 1/2 teaspoons Cayenne Pepper; 1 can Whole Tomatoes, Chopped And Their Reserved Juices (14 - 16 Ounce Size); 1 can Sweet Potato Puree (14 - 16 Ounce Size) Or 2 Cups Pureed Flesh From 2 - 3 Roasted Sweet Potatoes; 3 cups Water; 1 cube Vegetable Bouillon; 1/4 cups Plus 1/8 Cup Peanut Butter, Smooth Or Crunchy; 1/2 cups Heavy Cream; 1/4 cups Chopped Green Onions

Servings: persons

2 Tablespoons Peanut Oil
1 whole Yellow Onion, Chopped (1 Onion Should Yield Roughly 1 Cup Of Chopped Onion)
1/2 whole Sweet Red Pepper, Chopped
1/2 whole Sweet Green Pepper, Chopped
1 Tablespoon Fresh Ginger, Minced
3 cloves Garlic, Minced
1/2 teaspoons Salt
1/2 teaspoons Freshly Ground Pepper
1/2 teaspoons Cayenne Pepper
1 can Whole Tomatoes, Chopped And Their Reserved Juices (14 - 16 Ounce Size)
1 can Sweet Potato Puree (14 - 16 Ounce Size) Or 2 Cups Pureed Flesh From 2 - 3 Roasted Sweet Potatoes
3 cups Water
1 cube Vegetable Bouillon
1/4 cups Plus 1/8 Cup Peanut Butter, Smooth Or Crunchy
1/2 cups Heavy Cream
1/4 cups Chopped Green Onions

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You will also need:
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1. A large, heavy-bottomed pot with a lid.
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2. A food processor or blender.
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For the soup:
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1. Heat the oil in the pot over medium heat. Add the onion, red and green peppers and ginger and cook for about 5 minutes, stirring them until the onion and peppers are tender. Add the garlic and continue to cook, stirring, until the onion just begins to turn golden.
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2. Add the salt, black pepper and cayenne. Stir everything around together.
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3. Add the tomatoes and their juice, the sweet potato puree, water and the bouillon cube. Lower the heat and simmer the soup ingredients gently, covered, for about 25 minutes.
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4. Add the peanut butter. Stir it in until it is completely combined with the rest of the soup ingredients.
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5. Puree the mixture, a cup or two at a time, in a food processor or blender. The end result need not be perfectly smooth. If you prefer a textured soup, either don't puree all of it or puree all of it to a lesser degree. Return each pureed portion of soup to the pot.
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6. Add the cream and continue to heat until heated through. (The soup may be made 1 or 2 days in advance up to this point and reheated.) Add a little more cream or vegetable bouillon to thin the soup if you like.
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7. Divide the soup among bowls and sprinkle each serving with the chopped green onions.
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An optional additional garnish:
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Slice the green parts of some green onions lengthwise into thin, straight spears. Arrange 2 spears in a V-shape, resting on the rim of each bowl as shown in the photo.
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An Acknowledgement: This recipe is adapted from one in Deborah Madison's cookbook This Can't Be Tofu (2000). Obviously mine doesn't include tofu. Deborah Madison's cooking is full of interesting and good combinations of ingredients and reflects her interests in seasonal and local eating, farmers markets and small farming.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Peanut Oil, 1 whole Yellow Onion, Chopped (1 Onion Should Yield Roughly 1 Cup Of Chopped Onion), 1/2 whole Sweet Red Pepper, Chopped, 1/2 whole Sweet Green Pepper, Chopped, and more.

Yes, Sweet Potato Peanut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Peanut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions