| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings, serving size 1 1/2 cups |
Ingredients
- 1 tablespoon 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 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced (about 1 teaspoon)
- 1 teaspoon peeled and grated fresh ginger
- 1 large sweet potato, peeled and cubed (2 cups)
- 6 cups low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes, with their juices
- 2/3 cup creamy natural peanut butter
- 2 teaspoons honey
- 1/2 cup chopped scallion greens (about 3 scallions)
Instructions
- Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
- *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts
| Calories | 290 |
| Total Fat | 18 grams |
| Saturated Fat | 3.5 grams |
| Sodium | 260 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 5 grams |
| Protein | 14 grams |
Reviews
I’ve been making this delicious soup for years. I add cubanelle peppers & extra garlic. You can’t screw it up! If you don’t want spice, skip the cayenne! Adjust the peanut butter or the honey! I just finished up a big batch which I can’t wait to dig into & will share with a friend! Thank you, Ellie!
I have made this over and over. I love it. It’s a little messy to make but it’s worth it to me.
I thought it had too much peanut butter I would not make this again.
Excellent. Did not use cayenne as my husband does not like spicy. Due to doctors orders trying to find more low sodium dishes and this definitely fit the bill and had great taste.
Love this recipe! I always add an extra carrot and sweet potato to make a little more soup. I also add a dab of sour cream on top along with the green onions.
I made this soup and it was a loser! I only used 1/4 teaspoon cayenne and it was still too spicy! I definitely will not make it again and don’t recommend it!
This soup is wonderful! I used fresh chopped tomatoes (2) and used an immersion blender instead of a regular blender, but otherwise followed the recipe. Very flavorful and the spices and ginger are perfect. It’s definitely on my favorite soups list now.
This was excellent! I made it for a lunch with our niece who maintains a mostly vegetarian diet and my husband who loves sweet potatoes. Beyond salad and corn, I’m not a vegetable eater but I really liked this! Next time I would use even more ginger – it made the soup smell and taste wonderful and was the standout flavor for me without being overbearing. I was conservative with the peanut butter given some previous reviews, but kept on adding more since liked the depth of flavor it added to the soup! A wonderful and flavorful Thai-aroma soup, more subtle than peanut sauce but still delicious especially when garnished with scallions and even cilantro! No need to add salt since the low-sodium chicken broth gives it just the right amount. It is a lot of chopping as others have mentioned, but if you divide it up (peppers and carrots in the morning and the rest of the vegetables right before cooking) it’s more manageable and definitely worth it, and this recipe makes a big batch that will last a long time. A real winner!
My family loves this soup. It has been a staple in our home for well over a year. I double the recipe and freeze portions so there is some on hand for the times I want something quick and filling. It is great with a piece of crusty, buttered bread, or whole grain crackers. It only gets made if I have all the ingredients on hand, but I do cut down on the amount of peanut butter. We always feel we are eating something good or us.
The soup is fantastic..My husband is not a big fan of soups and made a face when I told him that there’s soup for dinner.When had this soup he simply loved it and took a second helping of it..