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Amberly Vahn

Warm Sweet Potato Peanut Soup for Autumn

This Sweet Potato Peanut Soup combines sweet and savory flavors, creating a warm, comforting dish perfect for chilly autumn days.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Soup Base
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup onion, diced (about 1 large onion)
  • 4 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • 1 Tbsp. vegetable oil or peanut oil
  • 4 cups vegetable broth
  • 1 tsp. salt (to taste)
  • ½ tsp. black pepper
Group: Flavor Enhancers
  • 1 cup creamy peanut butter
  • 1 Tbsp. soy sauce
  • 1 tsp. lime juice (optional)
  • chopped cilantro (for garnish)

Equipment

  • Large pot or Dutch oven
  • Blender

Method
 

  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5-7 minutes. Stir in the minced garlic and ginger, cooking for another 2 minutes.
  2. Add the diced sweet potatoes to the pot, stirring them into the aromatic mix. Let them cook for about 5 minutes, allowing the edges to soften slightly.
  3. Pour in the vegetable broth, stirring well to combine. Season with salt and black pepper. Bring to a gentle simmer, cooking for about 20 minutes, or until sweet potatoes are tender.
  4. Once the sweet potatoes are soft, carefully ladle the mixture into a blender, working in batches if necessary, and blend until smooth and creamy.
  5. Pour the blended soup back into the pot over low heat and stir in the creamy peanut butter. Add soy sauce and lime juice if using. Adjust seasoning as needed.
  6. Ladle the soup into bowls and garnish with fresh cilantro. Serve warm.

Notes

Blending the soup in batches helps achieve a smooth texture. The balance of sweet and savory flavors makes this a comforting dish for any gathering.