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Sweet Potato Soup

 Sweet Potato Soup
Subtle ginger and peanut butter flavor make this dazzling orange soup unique. It has a mild not spicy taste with an Asian flair.—Hilda Fallas, Bothell, Washington
8 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 medium carrots, chopped
  • 2 teaspoons canola oil
  • 1 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon coarsely ground pepper
  • 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large sweet potato, peeled and cubed
  • 2/3 cup creamy peanut butter
  • 2 teaspoons honey
  • 4 green onions, chopped

Directions

  • 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

2 of 2

Sweet Potato Soup (continued)

Directions (continued)

  • servings with green onions. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 cup equals 213 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 655 mg sodium, 20 g carbohydrate, 4 g fiber, 9 g protein.