Peanut Sweet Potato Soup
Sweet potatoes are super versatile {and good for you, too}, cheap, and easy to prepare, so if you haven’t paid much attention to them before, it might be a good time to become familiar with them. This Peanut Sweet Potato Soup is a great place to start!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: American
Servings: 6 cups
Author: The Kitchen Prep
- 1 cup diced onion
- 2 garlic cloves minced or grated
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- Pinch of cayenne
- ½ cup diced carrot
- ¼ cup diced roasted red pepper or red bell pepper
- 2 cups {1 large} diced sweet potato {peeled}
- 3 cups water
- 1 14.5 ounce can diced tomatoes
- Scant ½ cup creamy peanut butter {chunky is fine too}
- For Garnish: Roasted peanuts & cilantro
Heat about a tablespoon of olive oil in a large soup pot over medium-high heat. Add onion, garlic and spices, and cook, stirring often, until the onion is tender and translucent -- about 5 minutes.
Add carrot, red pepper and sweet potatoes. Cook for 2-3 minutes.
Add water and tomatoes and bring to a boil. Stir in peanut butter -- the heat will help it melt and dissolve.
Reduce the heat to medium and simmer for about 15 minutes until the sweet potatoes are tender.
For smooth soup, blend soup with an immersion blender or in batches in a regular blender. {Careful, you shouldn't blend hot soup or it can explode.} For chunky soup, remove about half of the soup into another bowl and blend only half, then return the chunks to the blended soup.
Garnish with peanuts and cilantro and enjoy hot.
This recipe was adapted from Cuisine at Home Magazine Splended Soups edition.
Add shredded chicken to this soup for a heartier version, if you prefer.