Advertisement

Sweet Potato-Peanut Bisque

September/October 2009

Your rating: None Average: 4.2 (314 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

65 Reviews for Sweet Potato-Peanut Bisque

11/16/2014
Anonymous
EASY!

Followed recipe except used chunky peanut butter. I bake sweet potatoes ahead of time, and finish when I find the time. Purée ingredients, simmer, serve. Filling, chock full of vitamins.

Comments
10/28/2014
Anonymous
Winter pleaser

Quick and easy. Baked sliced sweet potatoes beforehand, added cinnamon and nutmeg, used crunchy peanut butter. yummy.

Comments
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
03/26/2014
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 34 weeks 1 day 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

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner