I love sweet potatoes, but I thought this soup was just okay. It tasted like tomato soup mixed with sweet potato and peanut butter. I used natural peanut butter, half the amount called for in the recipe, and it definitely had a very strong peanut butter taste.
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.
67 Reviews for Sweet Potato-Peanut Bisque
Yummy yummy. I left out the chilis because I didn't have any in my pantry. I also used 1.5 cups tomato juice and 1.5 cups water, and I used chicken broth rather than veggie broth. I also used regular peanut butter. Came out delicious and rich.
We loved the soup. I didn't have tomato juice, so I used water and tomato paste. I may use more peanut butter next time. Delicious!
My favorite new soup. Whenever I'm serving sweet potatoes as a side dish, I roast extra and then use them for this soup. I use a SmartStick hand blender so I can smooth out the soup right in the pot to whatever consistency I'm in the mood for. I don't have to wait for it to cool or mess up a food processor or blender.
I disagree with the comments to halve the peanut butter. If you're actually using smooth natural peanut butter, half a cup perfectly compliments the soup and is in no way overpowering. If you're using Jif or something, you should probably reduce the amount. But natural peanut butter isn't as strong-tasting as the processed stuff, so it works well at the full amount in this recipe.