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Sweet Potato-Peanut Bisque

:  September/October 2009

Your rating: None Average: 4.3 (240 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

Makes: 5 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | High fiber | High potassium | Gluten free | Low calorie |

View Our Nutrition Guidelines »

Ingredients

  • 2 large sweet potatoes (10-12 ounces each)
  • 1 tablespoon canola oil
  • 1 small yellow onion, chopped
  • 1 large clove garlic, minced
  • 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
  • 1 4-ounce can diced green chiles, preferably hot, drained
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon ground allspice
  • 1 15-ounce can vegetable broth
  • 1/2 cup smooth natural peanut butter
  • Freshly ground pepper to taste
  • Chopped fresh cilantro leaves for garnish

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Preparation

  1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
  2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
  3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.

Nutrition

Per serving: 291 calories; 16 g fat ( 3 g sat , 8 g mono ); 0 mg cholesterol; 30 g carbohydrates; 1 g added sugars; 10 g protein; 6 g fiber; 474 mg sodium; 1011 mg potassium.

Nutrition Bonus: Vitamin A (300% daily value), Vitamin C (100% dv), Potassium (29% dv), Magnesium (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1 1/2 high fat meat, 1/2 fat


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Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Budget
Entertaining, casual
Make ahead instructions
Ease of Preparation
Easy
Type of Dish
Main dish, vegetarian
Soups/stews
Main Ingredient
Vegetarian, other
Preparation/ Technique
Braise/Stew
Microwave
Ethnic/Regional
African
Health & Diet Considerations
Low calorie
Low cholesterol
High fiber
High potassium
Gluten free
Meal/Course
Lunch
Dinner

Season
Fall
Winter
Holiday
Halloween
Kwaanza
Publication
September/October 2009
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