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Sweet Potato-Peanut Bisque

September/October 2009

Your rating: None Average: 4.2 (303 votes)

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.



READER'S COMMENT:
"I always told my husband that I don't like sweet potatoes, but after he made this amazing soup, I became a converted fan of the spud! The flavors blend perfectly - there is no dominant aroma or taste despite the non-traditional...
Sweet Potato-Peanut Bisque Recipe

63 Reviews for Sweet Potato-Peanut Bisque

03/16/2011
Not a fan

Tried this for the family thinking it would be a good warming soup. No one really liked it. I tolerated it, but wouldn't make it again. I added more spice to see if it would help, but it just wasn't good.

Comments
02/05/2011
Yuck!

I used the tomato juice for this instead of the tomato vegetable blend. I thought it would taste wonnnnderful, but boy was I wrong. Gross! I will not be making this again. You can't taste the sweet potatoes, and the tomato juice is way too prominent of a flavor. :(:(:(

filling
Comments
12/15/2010
Delightful

Loved this vegetarian soup. Perfect flavor combination. I did add a can of drained and rinsed pinto beans to make a heartier stand-alone meal.

taste/flavors, ease of prep
Comments
12/09/2010
Amazing flavor~

I made the soup exactly according to the recipe and it was amazing. The second time, I made a double batch. I used half homemade peanut butter and half homemade almond butter. I also split the V8 with diced tomato that I processed in the blender to juice. I use all fresh garlic, ginger and fresh ground Allspice. I couldn't be happier. Everyone who has tried this soup has asked for the recipe. We're making if for Christmas Eve. Make this exactly as the recipe states (using 50% of the sweet potato in the blender and 50% in chunks) and you will want to eat it everyday! Goes great with garlic crostini and an IPA!

Easy, quick, super healthy, delicious
Comments
11/18/2010
Anonymous

I always told my husband that I don't like sweet potatoes, but after he made this amazing soup, I became a converted fan of the spud! The flavors blend perfectly - there is no dominant aroma or taste despite the non-traditional ingredient list. We've made and served it twice now, and each time the guests begged for the recipe. It's visually beautiful as well, and clearly a winner for formal dinner entertaining. You can skip or add ingredients, (for example, he added carrots in the second batch, and skipped the jalepenos in the first) and it's still fabulous.

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