Sweet Potato and Peanut Soup

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 290, total fat 18 G., saturated fats G., proteins 14 G., carbohydrates 23 G., fiber G., cholesterol mg, sodium mg, sugar G.

Some vegetables caramelize when sautéed, so why not make a sweet soup with them? This aromatic, creamy soup, bursting with flavor and a vibrant blend of ginger and spices, will warm you up on gloomy autumn evenings. Suitable for vegetarians and health-conscious eaters, this dish is also delicious. The peanut butter adds a special depth of flavor. The delicate texture of this dish pairs perfectly with a crisp slice of buttered bread. Furthermore, the beautiful bright orange soup, sprinkled with green onions, looks incredibly appetizing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large sweet potato tuber, peeled and diced (2 tbsp.)
1 tbsp. l. canola oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1 clove garlic, minced (about 1 tsp)
1 teaspoon peeled and grated fresh ginger
6 tbsp. broth
1 can (420 g) diced tomatoes in their own juice
2/3 cup natural smooth peanut butter
2 teaspoons of honey
1/2 cup chopped green onions (about 3 green onions)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet potato, sweet pepper, carrot, tomatoes, Peanut butter, green onions, red pepper flakes, black pepper, ginger root, honey

Cooking the dish according to the recipe:

Heat canola oil in a large soup pot over medium heat. Add the onion, bell pepper, and carrot. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the cayenne and black pepper, garlic, and ginger and cook for another minute.
Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce heat to medium-low. Simmer until the sweet potato is tender, about 20 minutes.

Puree the soup in the saucepan with an immersion blender or in 2 batches in a regular blender, then pour it back in. peanut butter, honey and stir over low heat until the paste melts.
Serve warm, garnished with green onions.

Note

When whipping hot liquids, Remove the soup from the heat and let it cool for at least 5 minutes. Pour it into a blender or food processor. Fill the container no more than halfway. If using a blender, leave the lid slightly ajar in the corner. This will prevent a vacuum from forming, which could cause an explosion when the heat is released. Place a towel over the blender, pulse a few times, and then continue puréeing on high speed until smooth.