Spicy Sweet Potato Peanut Soup

From Julie Van Rosendaal

2012 Mar/Apr

I love a creamy peanut soup. I liked a version from Cook: You Can Cook Fast, Healthy Meals for Your Family, by Deborah Anzinger, but thought it needed a little more substance in the form of sweet potato. Use the darker-fleshed kind for a bigger beta-carotene hit.


  • 1 T. canola or olive oil
  • 1 T. butter
  • 1 onion, peeled and chopped
  • 4 – 5 garlic cloves, crushed
  • 1 28 oz. can diced tomatoes
  • 1/4 c. ketchup
  • 1/4 c. balsamic vinegar
  • 1 – 2 T. chili powder
  • 1 t. cumin
  • 1 t. freshly ground black pepper
  • 1 t. hot sauce or finely chopped chiles in adobo
  • 4 c. chicken stock
  • 1 medium dark-fleshed sweet potato, peeled and diced
  • 1 c. smooth peanut butter
  • finely chopped cilantro and/or peanuts, for garnish (optional)


In a soup pot, heat the oil and butter over medium-high heat. When the foam subsides, add the onion and cook for 4 to 5 minutes, until soft. Add the garlic and cook for another minute or two. Add the tomatoes, ketchup, vinegar, chili powder, cumin, pepper and hot sauce or chiles and cook for another 3 to 4 minutes. Add the stock and sweet potato and bring the soup to a simmer. Cook it for 20 to 30 minutes, until the potatoes are very tender. Add the peanut butter and purée the soup with a hand-held immersion blender (or in batches in a regular blender) until it’s as smooth or chunky as you like. Bring it to a simmer and cook until slightly thickened. Serve hot, topped with cilantro and/or peanuts.

Serves 4 to 6.