Sweet potato peanut soup

    Sweet potato peanut soup

    Recipe photo: Sweet potato peanut soup
    8

    Sweet potato peanut soup

    (216)
    1hr15min


    211 people made this

    About this recipe: A thick, creamy and filling vegetarian soup made with sweet potatoes, tomatoes, peanuts and loads of spices. It's a beautiful colour and tastes delicious topped with fresh coriander and a few chopped peanuts.

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 2 teaspoons minced fresh root ginger
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground coriander
    • 1/2 teaspoon ground cinnamon
    • 1 pinch ground cloves
    • 3 medium tomatoes, chopped
    • 2 large sweet potatoes, peeled and chopped
    • 1 carrot, peeled and chopped
    • 1 litre water
    • 1 teaspoon salt
    • 40g chopped, unsalted peanuts
    • 1 pinch cayenne pepper
    • 2 tablespoons creamy peanut butter
    • Freshly chopped coriander

    Method
    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves. Stir in the tomatoes, sweet potatoes, and carrot; continue to cook and stir about 5 minutes.
    2. Pour water into the saucepan, and season the mixture with salt. Bring to the boil, reduce heat and simmer for 30 minutes.
    3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter and cook until heated through. Serve warm topped with fresh coriander.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (216)

    Reviews in English (161)

    4

    got the whole family licking their fingers  -  04 Sep 2011

    by
    79

    I loved this. I used 1 15oz can of diced tomatoes, and 1 24oz can (I think) of canned sweet potatoes instead of the fresh versions, just to speed things up. The only problem I had was finding a saucepan big enough to fit all the ingredients in! I ended up only adding half of the "water" (I used veggie broth instead) at first and not adding the other half until the end when the peanut butter was added. I used crunchy peanut butter rather than peanut butter + peanuts. Cilantro on top was great! I pureed about half of the soup and left the other half chunky. I served it over brown rice in a bowl. A great meal!  -  23 Apr 2006  (Review from Allrecipes US | Canada)

    by
    71

    This soup is very good. It has such a unique combination of flavors. I love peanut butter so I doubled the amount called for and it turned out great. The leftovers actually tasted better the next day so I think next time I'll make it ahead of time, since it is fairly time consuming to make.  -  20 Jan 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate