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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

04/06/2014
Anonymous
Fabulous!

read the reviews and made a few changes, used yams instead of sweet potatoes and diced 2 jalapenos instead of canned diced chilis. Used chunky natural peanut butter, did not blend. Also used the rest of the carton of vegetable broth and garnished with greek yogurt. The best ever and I am thrilled on how low cal yet satisfying this soup is.

healthy low cal satisfying,
Comments
03/27/2014
Anonymous
Success! With Modfications

I loosely followed this recipe sticking with the same portions of potatoes, onions, ginger and garlic. But I omitted the green chilies in favor of a lovely dried red pepper that I toasted in the pan with the onions and spices. I also added a roasted red pepper that I skinned. And instead of V8 I used a can of crushed tomatoes and added about 4 cups of homemade chicken stock. Enough liquid to cook the potatoes in broth, instead of microwaving. About 30 minutes. At the end I added about a 1/4 of peanut butter just before puree-time. To finish I topped with a dollop of greek yogurt and chives. It worked.

Creamy & Filling
Comments (1)

28 comments

Anonymous wrote 23 weeks 6 days ago

I forgot - I also sautéed the

I forgot - I also sautéed the onions in coconut oil which helped bring up the sweetness.

02/20/2014
Anonymous
My whole family hated it

I followed this recipe almost to the letter - except I used a can of diced tomatoes that I pureed in the blender instead of the tomato/V8 juice - and my entire family hated it. It looked unappetizing (vomit anyone?) and it tasted not much better. Too much ginger, wrong spicing, I don't know... it just wasn't good. Maybe some coconut milk would help, but I don't want to waste any more ingredients to try to salvage this pot. Too bad. :(

Comments
01/26/2014
Anonymous
Filling soup, interesting flavors

I liked how easy this soup was to pull together. It's pretty thick and creamy, but still remains healthy. Has the right combination of sweet and spicy. Also, a small cup made me pretty full! Will make again.

Easy to make, healthy, tasty
Comments
01/16/2014
Anonymous
Didn't do it for me.

This soup sounded delicious, but it just didn't come together for me. The canned green chiles were bitter and off-putting, and the tomato was too strong. I should have gone with my first instinct, to just use a finely chopped Thai pepper instead of canned chiles, which I did in the end to try to save this soup. I also added a drop of honey, which helped offset the bitterness. I still like the idea of this soup, and especially its nutritional content, and I may try this again with some adjustments. I liked another reviewer's idea to roast the sweet potatoes to bring out their flavor (in fact, I cubed and steamed mine instead of microwaving, which used an extra pot, but didn't take much longer).

Nutritious vegetable combination with protein from peanut butter.
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