Sweet Potato-Peanut Soup

Sweet Potato-Peanut Soup

Serves 6

Peanuts add a roasted richness to this spicy, comforting soup. Serve with brown rice or a pile of sliced cucumbers.

  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 1 jalapeño, seeded and minced
  • 1/4 teaspoon paprika
  • 1/2 red bell pepper, seeded and diced
  • 1 teaspoon grated fresh peeled ginger
  • 1/2 green bell pepper, seeded and diced
  • 1/2 medium yellow onion, peeled and diced
  • 2 teaspoons Indian Curry Blend
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup unsalted, unsweetened peanut butter
  • 2 medium sweet potatoes (about 1 pound), roasted and peeled, or 1 (15-ounce) can sweet potato purée
  • 2 green onions, chopped, plus additional for garnish
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Heat a stockpot over medium heat. Add onion, jalapeño, bell peppers, Indian Curry Blend, paprika and cayenne to the pot, and cook, stirring frequently over medium heat. Cover, and gently cook until onion becomes translucent, about 5 minutes. Add tomatoes, garlic, ginger, peanut butter, sweet potatoes, green onions and 3 cups water. Cover, bring to a boil then reduce to a simmer. Continue to simmer about 10 minutes. Purée the soup for a smoother consistency or leave chunky for serving over rice, if desired. Top with green onions and serve.

Nutritional Info: 
Per Serving:Serving size: about 1 cup, 220 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 35mg sodium, 25g carbohydrate (5g dietary fiber, 9g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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