Spicy Sweet Potato Soup

113 Reviews
93% would make this recipe again

A delicious and healthy soup of sweet potatoes and spices.

Sophisticated but simple, with a surprise ingredient: peanut butter.

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Preparation : 10 min Cooking : 25 min
180 calories/serving

Ingredients

3 sweet potatoes, peeled, then cut into 2 cm pieces 550 g
1 onions, finely chopped 200 g
4 cups chicken broth 1 L
2 cloves garlic, finely chopped
1 tsp gingerroot, grated 4 g
2 tbsp peanut butter, natural 30 g
1 1/2 tbsp lime juice, freshly squeezed 3/4 lime
1 tbsp butter, unsalted 14 g
1/4 tsp ground cumin 1 g
1/8 tsp cayenne pepper 0.4 g
1/4 cup sour cream [optional] 65 mL
1 tomatoes [optional] 120 g
2 tbsp fresh cilantro [optional] 4 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the sweet potatoes: peel and coarsely chop them into 2 cm pieces. Finely chop the onion and garlic.
  2. Melt the butter in a pot over medium heat. Add the onion and garlic. Cook 4-5 min, taking care not to let them burn. Add the sweet potatoes, grated ginger, cumin, Cayenne pepper, and broth. Bring to a boil while stirring often. Lower the heat then cook 15 min, covered, until the potatoes are soft.
  3. Purée the soup in a blender or food processor. Put the soup back in the pot on the stove. Add the peanut butter and reheat for a few minutes. Pour in the lime juice. Adjust the seasoning.
  4. If desired, you may garnish each bowl with a dollop of sour cream, diced tomato, and fresh cilantro leaves. Serve.

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

180

Fat

5 g

8 %

Saturated 1.9 g
+ Trans 0.2 g

10 %

Cholesterol

10 mg

Sodium

730 mg

30 %

Carbohydrate

30 g

10 %

Fibre

4 g

16 %

Sugars

9 g

Net Carbs

26 g

Protein

5 g

Vitamin A

186 %

Vitamin C

33 %

Calcium

6 %

Iron

10 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 1
Meat and Alternatives 0
Fats 1
More info
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Reviews

113 Reviews (105 with rating only) 93% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Subbed regular potatoes instead of sweet. No substitution next time :(

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Extremely tasty soup...the little finishing touches added an extra little something and I never thought I would see peanut butter as adding an additional little spicy kick and yet it did. Just enough spices...it really didn't need more. Definitely will make it again as is! Caution! When you put the puree back on the stove to reheat, make sure you keep the heat low! I put it back on medium heat and the soup started bubbling and popping almost immediately even though I turned off the burner while I was pureeing the soup! I ended up burning my palms and arm with hot soup that spit out.

Useful 0
Anonyme
october 20, 2021

I rated this ok because although my partner liked it, I thought it was just kinda boring. I'm not a fan of pureed soups though. I also regret following the suggestion of putting cilantro on top.

Useful 0

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