Sweet Potato Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 large sweet potatoes
- 6 teaspoons olive oil
- 1 yellow onion, diced
- 4 cups vegetable broth
- 2 tablespoons light brown sugar
- 1⁄2 cup creamy peanut butter
- 2 teaspoons paprika
- 1⁄4 teaspoon cayenne
- 1 cup cream
- 1 teaspoon lime juice
- 1⁄4 cup fresh cilantro, for garnish
- salt, to taste
- 2 tablespoons peanuts, chopped
directions
- Preheat oven to 400°F Line a baking pan with tinfoil. Brush the outsides of the sweet potatoes with 2 tsp olive oil. Roast 40-45 minutes or until tender. Cool. Scoop out the flesh and discard the skin.
- In a large pot over medium heat, sauté onion in remaining 4 teaspoons olive oil for 5 minutes, or until lightly browned. Add cooked potato flesh and broth. Bring to a boil; reduce to low, and add brown sugar, peanut butter, sweet paprika, and cayenne pepper. Cook 7-8 minutes. Turn off heat, and let cool 5-10 minutes.
- Working in batches, puree the soup in a blender until smooth.
- Return puree to the pot over low heat. Add the cream, lime juice, and cilantro. Stir occasionally until the soup is thoroughly heated, 8-10 minutes. Season to taste with salt. If you prefer a thinner soup, simply add a bit more broth until desired consistency is reached.
- Garnish individual bowls with thinly sliced fresh cilantro and chopped peanuts.
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Reviews
-
Great soup. Reminds me of my Recipe #252532, but a little different - so of course we loved the flavors in it. I modified this a bit to make it healthier: I didn't use oil, just simmered the vegs, halved the peanut butter (and it still was very peanut butter-y) and used milk instead of cream. It resulted in a rich and yummy soup. For our tastes, we also increased the lime, added a little homemade curry powder and only partially mashed the sweet potato. Definitely a winner!
Tweaks
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Great soup. Reminds me of my Recipe #252532, but a little different - so of course we loved the flavors in it. I modified this a bit to make it healthier: I didn't use oil, just simmered the vegs, halved the peanut butter (and it still was very peanut butter-y) and used milk instead of cream. It resulted in a rich and yummy soup. For our tastes, we also increased the lime, added a little homemade curry powder and only partially mashed the sweet potato. Definitely a winner!
RECIPE SUBMITTED BY
<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>