Sweet Potato-Peanut Soup

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This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. This soup is high in fiber, gluten-free, low in calorie and dairy free.


Sweet Potato-Peanut Soup
Serves 5
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 2 large sweet potatoes (10-12 ounces each)
  2. 1 tablespoon Olive oil
  3. 1 small yellow onion, chopped
  4. 1 large clove garlic, minced
  5. 3 cups reduced-sodium tomato-vegetable juice blend or tomato
  6. Diced green chiles, to your taste
  7. 2 teaspoons minced fresh ginger
  8. 1 teaspoon ground allspice
  9. 1 15-ounce can vegetable broth
  10. ½ cup smooth natural peanut butter
  11. Freshly ground pepper to taste
  12. Chopped fresh cilantro leaves for garnish
  1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
  2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
  3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the soup with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.
  4. Tip: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.
  1. Nutrition per serving - 1 1/2 cups
  2. Calories - 286
  3. Carbohydrates - 29 g
  4. Protein - 8 g
  5. Fat - 16 g
JayashreePrakashFitness http://jayashreeprakash.com/


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