Really, really excellent soup!!! I doubled the recipe and used garnet yams instead of sweet potato and diced tomatoes instead of juice. I also added about two tablespoons of ground cumin and omitted the sugar. The yams made it plenty sweet and I prefer the savory side of peanut butter (I used all natural, and not the sweetened Skippy/Jif varieties). Instead of serving with green onions I chopped up some roasted peanuts and threw those on top. Eats well with rice. Vegan, lots of protein, peanut buttery..... just about perfect in my world! Could be spicier (Used two red jalapenos, and will add cayenne for more heat). Thanks!
I'm really not a big fan of soup, but we decided to try something new and serve this alongside "African Style Broccoli" with "North African Peanut Butter Candy" for dessert. They all worked really well together; the soup spicy-sweet, the broccoli creamy-sour, with the sweet coconut dessert. I didn't absolutely love any of the recipes but it is a meal I'd make again. Thanks!
This is very different from any soup I have made previously, but I enjoy the flavor very much. Thank you for the recipe.
This recipe was easy to follow and the results were very good. Eaten by the spoonful, the flavours were a lovely combination and the texture was pleasantly smooth; eaten by the bowlful, this soup was too rich and sweet for me. I won't make this recipe again - but that reflects my personal taste preferences, rather than any problems with the recipe. My dinner companions all enjoyed it, and I would recommend this recipe for anyone who like rich and creamy soups. I served this with hot sauce at the table, finding that others were satisfied with the heat while I preferred my portion to be a little spicier. Thanks Sackville!
My grandmother gave me a very similar version of this delicious recipe. I used peanut oil to sautee the veggies, omitted the sugar, and added a teaspoon of ground cloves. I also used 4 cups of veg broth since that's what my recipe called for, but next time I'll try it with the tomato juice. This is an outstanding dish!
Very good soup! I made a few changes to use what I had and to serve two - 3 cloves garlic, 1/2 in piece of ginger, 1 serrano pepper, 3/4 of an onion, a big handful of shredded carrots, half a red bell pepper, the cream sweet potato not orange yam, 2 cups stock, 1.5 cup water, 1 blanched and pureed tomato and about 1/3 cup chunky PB. I pureed about 3/4th of the soup. I also used a tiny dash of aromatic spices - cardamom, cloves, cinnamon and simmered on low for about 15 -20 min. The taste was unique and very good. We ate it with garlic bread. Thanks Sackville!
Delicious! I cooked this last night for a few friends, and it was a hit! I have more pictures online at www.hiccupgirl.blogspot.com.
it tastes quick great, I doubled the recipe so it made enough for my dinner party! I think that it takes more than 10 minute in prep time for sure, having to chop everything (unless you have a food processor and than of course it takes way less time!
This was awesome! I used green instead of yellow pepper because that was all I had. We both loved it!
love this soup, this is the 2nd year that I have made it for Thanksgiving. It is the perfect color for the holiday and a wonderful suprise for the palate.