Nutty Sweet Potato Soup

 In Autumn, Blender, Recipes

Nutty Sweet Potato Soup

Vegeratian, Gluten-free


The Nutty Sweet Potato Soup is just like the title says, it’s sweet, nutty and rich. The soup will warm you up on a cold day. If you’re not a big fan of peanut butter, consider using less peanut butter around 100gr.


Difficulty: Medium

Shelf life: 3 days in fridge, 1 month in the freezer

Time: 10 min prep, 30 min cooking

Servings: 6

Equipment: Blender



  • 1 tbsp canola oil
  • 1 large onion diced
  • 1 medium red bell pepper, seeded and diced
  • 2 medium carrots, diced
  • ½ tsp cayenne pepper
  • ½ tsp freshly ground pepper
  • 1 clove of garlic, minced
  • 1 tsp peeled and grated fresh ginger
  • 1 large sweet potato, peeled and cubed
  • 1,4 l chicken or vegetable broth
  • 160 gram peanut butter
  • 1 can diced tomatoes with no salt, use with juices
  • 150 gr creamy natural peanut butter
  • 2 tsp honey
  • 50 gr chopped green scallions



  1. Heat the oil large saucepan on medium heat.
  2. Add onions, bell peppers, carrots and cook, stir occasionally until vegetables soften.
  3. Add cayenne pepper, black pepper, garlic and ginger and cook for 1 minute.
  4. Stir in sweet potato, broth and tomatoes and bring to boil.
  5. Bring heat to medium and cook until the potatoes are tender for about 20 minutes.
  6. In two batches, puree the soup in the blender and return the soup to the pot.
  7. Stir in peanut butter, honey over low heat until peanut butter melts.
  8. Serve warm on bowls and add chopped green scallions as garnish.



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