Sweet Potato-Peanut Soup

Sweet Potato-Peanut Soup

Rated:
Recipe Rating: 3.62022
Serves 6
Peanuts add a roasted richness to this spicy, comforting soup. Serve with brown rice or a pile of sliced cucumbers.
Ingredients: 
  • 1/2 medium yellow onion, peeled and diced
  • 1 jalapeño, seeded and minced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 2 teaspoons Indian Curry Blend
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 4 cloves garlic, minced
  • 1 teaspoon grated fresh peeled ginger
  • 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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Method: 
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, 35mg sodium, 25g carbohydrates, (5 g 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.