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.
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.
69 Reviews for Sweet Potato-Peanut Bisque
I followed the recipe exactly, except I used Smart Balance peanut butter. I probably shouldn't have done that. I thought it was just a tad too sweet. It was still very filling and warming. I toasted some whole wheat french bread drizzled with olive oil, sea salt, and pepper to go with it.
I also thought that maybe the ginger and allspice should have been added in with the onion/garlic mixture to saute and bloom some of those flavors before adding the tomato/V-8 juice. Still a very nice soup on such a cold and windy day here in TN.
New favorite soup recipe and super easy to make. I added some shredded chicken for extra protein. Delicious!
I'm making this soup AGAIN tonight. I love the taste & nuttiness imparted by the peanut butter. However it doesn't overrun the soup. This bisque is a perfect balance of filling vegetables without being "stuffed" afterward! I recommend this soup to any one. Also- hand blender do work far better with this soup than blenders or food processors!
First of all, I don't have a microwave so i roasted the sweet potatoes with allspice, salt and pepper @ 450 for about 25 min which added a deeper flavor over all.
Seconded, It's much easier to add the broth to all the ingredients and when time to blend just put the sweet potatoes in the blender and add the stock & PB. definitely save 1/4 of the potatoes for texture.
Third, I played with the flavor doubling the allspice and using 'sriracha' instead of chilies.
I also added more ginger which i thought was key to complementing/toning down the PB taste.
i garnished with cilantro and chives. yum. crushed peanuts would be nice too.
stock: 2 1/2 c. organic tomato juice, 2 1/2 c. water, 1 veggie bullion cube.
Little tip* for the ginger use a garlic press.