Total Time
Prep 45 mins
Cook 0 mins

This vegetarian, dairy-free soup is quite thick. Thin with a little water if desired.

Ingredients Nutrition


  1. Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute.
  2. Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly.
  3. Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan.
  4. Heat soup over low heat. Add remaining 1/2 cup water to thin, if desired. Ladle into soup bowls and top each serving with green onions.


Most Helpful

Smooth and creamy goodness. My husband who adores PB was in heaven! I added 1/3 cup tomato juice to thin the soup instead of water and seasoned it up with salt, pepper, and extra ginger. Served with bread for dipping. Thank you, JackieOhNo! [Made for the Best of 2011 Tag Game]

averybird March 19, 2012

Perfect as written-wouldn't change a thing! Lots of flavor and the cayenne gives it a bit of a bite (I admit my "dash" was about 1/4 tsp) :) I added some chopped unsalted peanuts to the green onion for the garnish. Thanks for this keeper! Made for ZWT 7 Vegetarian Challenge.

Outta Here May 31, 2011

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