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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 mins
Cook Time25 mins
Total Time35 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.