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Sweet Potato-Peanut Bisque

September/October 2009

Your rating: None Average: 4.2 (302 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

02/16/2010
Anonymous

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.

Comments
02/10/2010
Anonymous

I wish I would have read the comments first. The peanut butter over powered the flavor of everything else. Cut the peanut butter in half and it would compliment the soup wonderfully instead of taking it over.

Comments
02/05/2010
Anonymous

Just tried this recipe for the first time and I love it! Haven't tried it on the rest of the family yet, but I can always freeze it in smaller portions. I worked within the confines of what I had on hand, so, a can of tomato puree and equal amount of water was used in lieu of juice. Frozen turkey/vegetable soup stock was used instead of vegetable broth. I DID have hot green chilies from New Mexico in my freezer, thanks to my sister, so that was great! I used a generous amount of chunky all natural, no-salt p. butter and two cloves of garlic. Didn't have fresh Cilantro, and any other form is a waste of time, so I sprinkled a little cinnamon sugar on the top, swirled it to make it look fancy and then sprinkled some roasted peanuts on top! YUM!

Comments
01/22/2010

As others had mentioned, I cut back on the peanut butter by about half. It becomes the predominant taste if you use the full amount. I also used homemade chicken stock and canned tomatoes instead of the vegetable stock and juice because that is what I had. This is also very good when the salt is kept down at any chance. You can add it at the table if needed, but it doesn't need it for our tastes. I, too, blended the whole pot with an immersion blender.

After initial service as a soup, another use for this could be a simmering sauce for skinless chicken. As mentioned before, serve the whole lot over rice or noodles, or maybe even potatoes.

Comments
01/19/2010
Anonymous

This is wonderful! I, too used my blender and blended everything but 1/2 of the sweet potatoes. It was so good. I think it is wonderful alone as a soup, or it is thick enough it would be a super good sauce over rice!

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