Indulge in a culinary journey with our tantalizing peanut butter sweet potato soup, a harmonious blend of sweet, savory, and nutty flavors. This creamy and comforting soup is crafted with roasted sweet potatoes, aromatic spices, and a touch of peanut butter, creating a rich and velvety texture. Embark on a culinary adventure with our diverse collection of soup recipes, ranging from classic favorites to innovative fusions. Discover the hearty goodness of our beef barley soup, brimming with tender beef, barley, and an array of vegetables. Delight in the vibrant flavors of our creamy tomato soup, a symphony of fresh tomatoes, herbs, and a hint of cream. Experience the comforting warmth of our chicken noodle soup, a timeless classic that soothes the soul. Each recipe is meticulously crafted to deliver a symphony of flavors, ensuring a delightful culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
AFRICAN SWEET POTATO AND PEANUT SOUP
A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes.
Provided by GregMcE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 32.7 g, Fat 8.6 g, Fiber 6.5 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 493.6 mg, Sugar 8.9 g
AFRICAN PEANUT SWEET POTATO STEW
Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. -Alexis Scatchell, Niles, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.
Nutrition Facts : Calories 349 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 11g fiber), Protein 10g protein.
NUTTY SWEET POTATO SOUP
Provided by Ellie Krieger
Categories main-dish
Time 40m
Yield 6 servings, serving size 1 1/2 cups
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
- *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 290, Fat 18 grams, SaturatedFat 3.5 grams, Sodium 260 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 14 grams
SWEET POTATO-PEANUT SOUP
The cayenne adds a nice mild heat while the cinnamon adds warmth and depth. This is a great fall soup! From Woman's Day magazine, with a few added twists of my own.
Provided by HisPixie
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat two TBL oil in a large saucepan over medium heat.
- Add chopped onion; season with pepper and salt.
- Cook onion until tender (8-10 minutes).
- Stir in garlic and ginger; cook one more minute.
- Add cumin, cayenne, and cinnamon; stir until blended.
- Add the sweet potatoes into the pot.
- Stir in the crushed tomatoes, creamy peanut butter, and water.
- Add cilantro and crushed peanuts.
- Bring to a boil, then reduce and simmer, covered, until sweet potatoes are tender (about 25 minutes).
- Add more salt or pepper, to taste.
Nutrition Facts : Calories 418.8, Fat 25.9, SaturatedFat 9.7, Sodium 344.8, Carbohydrate 40.4, Fiber 8.5, Sugar 8.6, Protein 13.3
SWEET POTATO SOUP
Ginger and peanut butter give this dazzling orange soup a really unique flavor. It has a mild, not spicy, taste with an Asian flair. -Hilda Fallas, Bothell, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.
Nutrition Facts : Calories 213 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 655mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 4g fiber), Protein 9g protein.
Tips:
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size. This will ensure that they cook evenly.
- Roast the sweet potatoes before blending: Roasting the sweet potatoes brings out their natural sweetness and caramelizes the edges, giving the soup a richer flavor.
- Use a high-powered blender: A high-powered blender will ensure that the soup is smooth and creamy. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches.
- Add the peanut butter and spices gradually: Start with a small amount of peanut butter and spices and then add more to taste. This will help you avoid overpowering the soup.
- Serve the soup hot or cold: Peanut butter sweet potato soup can be served hot or cold. If you're serving it cold, be sure to chill it for at least 2 hours before serving.
Conclusion:
Peanut butter sweet potato soup is a delicious and nutritious soup that is perfect for a quick and easy meal. It's also a great way to use up leftover sweet potatoes. With its creamy texture, sweet and savory flavor, and nutty peanut butter taste, this soup is sure to be a hit with everyone who tries it.
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