This was amazing. When I make it again, I think I will use an immersion blender and puree all of the soup until smooth. I lowered the sodium further by using Imagine or Pacific brand broths in low sodium varieties. Also used unsalted PB and R.W. Knudson low sodium veggie juice.
Sweet Potato-Peanut Bisque
From EatingWell: September/October 2009
This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It’s best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette.
65 Reviews for Sweet Potato-Peanut Bisque
Much better as a sauce to add over chicken and rice than as a soup alone. The flavors of the peanut butter overpowered the soup. But over chicken and rice its like a dish straight from a Thai resturant.
This was so easy to make and absolutely delicious! I will definitely try adding some cinnamon the next time I make this.
Warm, tasty, fall dish. This is easy to make, healthy and tastes even better the next day. I think next time I will do less peanut butter and try some cinnamon.
Made this for dinner this week and love it. My 14-month old daughter is eating it up! Sweet potatoes are her favorite, and combined with tomato and peanut butter---we have a winner. I did add a touch of cinnamon that I think warmed up the flavor of the bisque.