Sweet Potato Soup Recipe
Sweet Potato Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 servings with green onions. Yield: 8 servings (2 quarts).
Originally published as Sweet Potato Soup in Taste of Home Winning Recipes 3 2012, p57

Nutritional Facts

1 cup: 213 calories, 12g fat (2g saturated fat), 0 cholesterol, 655mg sodium, 20g carbohydrate (11g sugars, 4g fiber), 9g protein.

  • 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
  1. 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.
  2. 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. Yield: 8 servings (2 quarts).
Originally published as Sweet Potato Soup in Taste of Home Winning Recipes 3 2012, p57

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MY REVIEW
CatherineV User ID: 6779083 277383
Reviewed Nov. 6, 2017

"This soup was wonderful. A nice creamy texture, yet no dairy! The spices were just the right compliment to the peanut butter and honey. Even my husband (who doesn't care for soup unless he is sick) liked it a lot!I am going to make this again for my girl friends at my annual Christmas cookie Exchange brunch."

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