Sweet Potato-Peanut Bisque

Rating: 4.5 stars
74 Ratings
  • 5 star values: 50
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1

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.

Nancy Baggett
Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary

total:
30 mins
Servings:
5
Nutrition Profile:
Low-Calorie
High Fiber
Dairy-Free
Egg Free
Gluten-Free
Vegetarian
Vegan
Soy-Free
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.

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  • 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.

  • 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

To make ahead: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.

Nutrition Facts

Serving Size: about 1 1/2 cups
Per Serving:
302 calories; protein 8.6g 17% DV; carbohydrates 28.6g 9% DV; exchange other carbs 2; dietary fiber 5.5g 22% DV; sugars 11.6g; fat 15.8g 24% DV; saturated fat 2.3g 11% DV; cholesterolmg; vitamin a iu 14698.9IU 294% DV; vitamin c 62mg 103% DV; folate 6.9mcg 2% DV; calcium 47.6mg 5% DV; iron 1.1mg 6% DV; magnesium 21.5mg 8% DV; potassium 861.7mg 24% DV; sodium 489.5mg 20% DV; thiamin 0.1mg 12% DV.
Exchanges:

1 1/2 fat, 1 1/2 vegetable, 1 high-fat protein, 1 starch

Reviews (72)

Read More Reviews
74 Ratings
  • 5 star values: 50
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Sovea
Rating: 5 stars
03/17/2018
I used my immersion blender on all ingredients including cilantro. I used a few slices of jalapeno instead of green chiles. So delicious and different. Can't wait to make it for friends and family. Read More
SoupyGirl
Rating: 5 stars
02/18/2018
This is super delish and easy to make. I pureed the whole thing and it was velvety good. I didn't include chilis or cilantro (not really my thing.) I think peanut garnish would be great but I forgot to get... Loved it. Read More
ejanelane@yahoo.com
Rating: 5 stars
01/16/2018
This is one of my favorite soups and I make it quite often. I love the depth of flavor. Since I have a loved one with a peanut allergy I freqently use no-sugar-added Sunbutter instead of peanut butter. I've made this soup for others as well and whoever tries it always asks for the recipe! Read More
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Kellie
Rating: 5 stars
01/03/2018
So delicious and filling!!! This is a keeper! Read More
Angie
Rating: 5 stars
01/08/2017
Very good. I used an immersion blender on the entire recipe instead a portion. I will definitely make it again. Read More
mcounce2012@gmail.com
Rating: 5 stars
11/15/2015
Wonderful and delicious The most delicious way to get a good dose of vitimin A Pros: easy healthy can be served to vegetarian friends Read More
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EatingWell User
Rating: 4 stars
05/15/2015
Wounderful recipe My son loved a sweet potato peanut butter soup a friend let him try and wanted me to make it. After waiting too long for her to get him the recipe I decided to go on line and take a stab at it. I made it tonight and almost didn't try it as it HATE sweet potatoes. However everyone in the family including my son's friend who was over raved about it so I got brave. Unbelievable good! I had a second helping. Didn't have vegetable broth so used a tablespoon of salt substitute vegetable seasoning and water added a few jalapenos since my chilies were mild. It was great. My son and husband added sliced banana half way through their bowls and declared it wonderful. I didn't get that brave but we all added a few extra peanuts for some crunch which was good. We will definitely be making this again. Pros: Healthy delicious easy to make Cons: None Read More
EatingWell User
Rating: 5 stars
01/10/2015
Delicious dish near perfect on the first time I'd lower the amount of PB used by a bit but all in all amazing. My cousin who hates sweet potatoes enjoyed this dish. Rave reviews. And the serving size of 5 was just about right. Pros: healthy good kick Cons: a little too strong peanut butter taste Read More
Jennifer Rosette
Rating: 4 stars
12/31/2014
Comfort Food I think this recipe is great as is but playing with spice combinations is nice too. It works well to simply use an immersion blender. Pros: Easy to make. Read More
EatingWell User
Rating: 4 stars
11/16/2014
EASY! Followed recipe except used chunky peanut butter. I bake sweet potatoes ahead of time and finish when I find the time. Puree ingredients simmer serve. Filling chock full of vitamins. Read More
EatingWell User
Rating: 4 stars
10/28/2014
Winter pleaser Quick and easy. Baked sliced sweet potatoes beforehand added cinnamon and nutmeg used crunchy peanut butter. yummy. Read More
EatingWell User
Rating: 4 stars
04/06/2014
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. Pros: healthy low cal satisfying Cons: none Read More
EatingWell User
Rating: 4 stars
03/27/2014
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. Pros: Creamy & Filling Read More
EatingWell User
Rating: 1 stars
02/20/2014
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.:( Read More
EatingWell User
Rating: 4 stars
01/26/2014
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. Pros: Easy to make healthy tasty Read More
EatingWell User
Rating: 2 stars
01/16/2014
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). Pros: Nutritious vegetable combination with protein from peanut butter. Cons: Flavors weren't complimentary. Read More
EatingWell User
Rating: 4 stars
11/07/2013
SOOOOOOOOOO Good I was shocked by how good this came out. There's a veg. restaurant in my neighborhood that makes this soup and this version was just as good if not better (and they charge 12 for a quart). Next time I may use spicy low sodium V-8 to give it some more kick (we like spicy in our house). I wasn't able to find low sodium vegetable broth... can i sub chicken instead? Pros: taste easy to make Read More
EatingWell User
Rating: 4 stars
11/03/2013
the perfect blend This soup is the perfect use of sweet potatoes. As other reviewers said this soup is delicious even if you aren't crazy about sweet potatoes. It's not overly heavy or light. It's really just right. I think next time I'll use scallions and crushed peanuts as topping instead of cilantro. Read More
EatingWell User
Rating: 5 stars
11/03/2013
Hearty and Healthy Love this soup! I'm not really a soup person but this one is my favorite by far. Have made it a few times now. I keep it really chunky and don't use a blender (because I don't have one) and so all my potatoes are diced or smashed. I also used crushed canned tomatoes and extra chunky peanut butter. Flavor keeps forever and is really satisfying. The flavors are kind of polarizing to some. People who hate cilantro or are weirded out by the peanut butter will find it disgusting. But I thought it was fantastic going to west africa in december and can only hope the food is this good. Pros: Filling and Unique Cons: Can't serve to everyone Read More
arvida224@gmail.com
Rating: 5 stars
10/26/2013
Adding peanut flavor sold me Not a big fan of sweet potato pie unless it has nuts so I had to try t Not a big fan of sweet potato pie unless it has nuts so I had to try this soup with peanut taste - loved it but do NOT leave out the hot chili peppers - this dish needs them for balance. Pros: One bowl very satisfying and filling. Read More
arvida224@gmail.com
Rating: 4 stars
10/13/2013
Adding peanut flavor sold me Not a big fan of sweet potato pie unless it has nuts so I had to try this soup with peanut taste - loved it but do NOT leave out the hot chili peppers - this dish needs them for balance. Pros: One bowl very satisfying meal Cons: None Read More
EatingWell User
Rating: 3 stars
05/13/2013
Great w butternut squash instead -- but heavy be warned! I used butternut squash instead -- I've read it is calorie-lighter than sweet potato. Other than that followed the recipe to the T but -- it's a bit heavy! Must be the peanut butter? If you're looking for a light pureed soup I might steer clear. Pros: Protein & spice Cons: Bit heavy Read More
sharizaiger@roadrunner.com
Rating: 4 stars
01/18/2013
Yum. 1 bag TJ sweet pot 2 cup lo sodium chix broth 1 tsp diced jalapeno or try 1/4 cup med salsa 2 can dice Tom w/juice pureed in blender. Serve w/ plain yoghurt Fallopian chop cilantro roasted p-nut Read More
EatingWell User
Rating: 5 stars
01/01/2013
Thank you. Thank you. Thank you. Read More
EatingWell User
Rating: 4 stars
11/07/2012
Next time I would tweak the recipe a bit. I liked the sweet potato and pb taste. I did add 1 1/2 tbl of curry to this recipe but I am a huge peanut/curry fan. I also added salt. I would blend all of the sweet potato next time. I also took the advice and garnished with green onion diced and chopped salted roasted peanuts. AWESOME! Pros: Great flavors. Cons: Next time I would blend up all of the sweet potato Read More
EatingWell User
Rating: 4 stars
10/27/2012
Love this soup Excellent soup. The green chiles give this soup a nice little kick. I'm not a big sweet potato fan (I'm a yam kind of gal). Pros: Easy to make tasty flavorful Read More
EatingWell User
Rating: 4 stars
09/27/2012
add some rice balls! My husband is from Ghana and this is similar to his peanut soup but without the meat. He cooks jasmine rice and makes rice balls to eat with it (mash the rice against the sides of the pot and roll into balls with a bit of cold water). They eat with their hands so he breaks pieces off and dips them- I just drop the pieces into the soup & use my spoon! Pros: vegetarian Read More
EatingWell User
Rating: 5 stars
09/25/2012
A Real Treat I've made this soup so many times I can't even count. The first time I goofed and put it all in the blender. Once I realized what I'd done wrong I remade it and it was Fantastic! I have made it with subbing crushed tomatoes for the V8 and it's just as good if not better. This soup was so delicious that we ended up serving it as the main course for our Christmas Eve dinner! It's one of the best recipes on this whole site in my opinion. Make it today! Pros: Quick Easy Delicious Cons: substitutions not offered Read More
EatingWell User
Rating: 2 stars
08/20/2012
Different I made this last night for dinner but had to adjust for what I had on hand. I used one serrano chile since I didn't have any canned chiles. I also pureed the whole pot and didn't have any cilantro for garnish. I felt it needed a crunchy texture (not mushy) so I added some Goldfish crackers as I ate it. I thought the soup was okay; my husband (not an adventurous eater) didn't even finish his. Read More
EatingWell User
Rating: 4 stars
05/13/2012
I have never cooked or eaten anything quite like this dish before so I was definitely intrigued and thankfully pleasantly surprised. The sweet potato and peanut butter go together wonderfully and the end result was rich and warming. I couldn't find a can of diced green chillies but just used a chopped green chilli instead. Read More
EatingWell User
Rating: 4 stars
03/26/2012
Wonderful! I made this for a second time; the first time I followed the recipe exactly but I found that the consistency of the onions and garlic didn't mix well with the bisque aspect of the dish. I decided to puree the whole pot after I mixed in the sweet potatoe puree and then I added the sweet potato chunks. It was superb! I also added a dollup of sour cream in additon to the cilantro. Perfection! Pros: This recipe is so hearty and the flavors are so comforting Cons: Peeling the sweet potatoes after they are cooked is a little bit of a challenge Read More
jupett@mac.com
Rating: 5 stars
02/05/2012
Dee-lish! My husband cannot eat foods that are too spicy but he loves this combination of flavors so I roasted the potatoes to bring out their sweetness before proceeding as the recipe directed. I used about 2/3 of the chiles called for in the recipe. Without the heat of the chiles the soup needed a flavor boost so I added some finely minced candied ginger and freshly ground coriander and cardamon. After adding the diced potatoes I gave the entire soup a rough puree with an immersion blender. I don't think the soup is now authentically African but my husband had a taste and gave it a two thumbs up rating of awesome. Pros: Easy Cons: None Read More
nk.chiemelu@gmail.com
Rating: 3 stars
02/05/2012
Not quite authentic but good I am Nigerian so I eat/make peanut soup a lot. We usually never put cilantro in it so I was skeptical when I saw this recipe called for it. I personally didn't notice any added bonus by adding the cilantro but it was still good nonetheless. Old school peanut soup used grounded peanut so I prefer to use chunky peanut butter rather than smooth I also use tomato paste/puree with water rather than tomato juice (it's cheaper than tomato juice and you don't have to worry about buying low sodium since tomato puree has only trace amounts of sodium to start with) and I blend all the sweet potato instead of just some. I also use cayenne pepper instead of green chiles usually. Tried it with the green chiles this time. I think by adding the chiles and cilantro you move it away from Africa and more towards Asia not as authentic but still a good copy. Read More
EatingWell User
Rating: 5 stars
01/24/2012
Excellent Recipe... very well balanced flavours This is a delicious recipe! No disappointments here! If you want to make this a meal add extra protein by blending in some soft tofu! I did and it was still most delicious... Read More
EatingWell User
Rating: 5 stars
01/24/2012
Yum tasty! We made this last week and it was super good! I just had abdominal surgery so I'm on a liquid/mushy diet and was just so sick of all the standard soups. I came across this and decided to give it a shot. Yea! So flippin tasty! And easy! And inexpensive! The people who say it's too much pb are probably using jif or something of the sort. This is one of those times you should use natural. Go to the coop and get some of the fresh ground stuff. Personally I hate cilantro so I used scallions and chopped peanuts as the garnish and it was excellent. Just to see how it turns out I'm going to try this with pumpkin instead of potatoes to save some more calories:) Not sure if I can update the review but if I can I'll let you know how it turns out. Pros: Delicious and easy and full of good for you stuff:) Cons: Cilantro = yuck (to me!) Read More
EatingWell User
Rating: 4 stars
01/23/2012
Filling healthy and easy I made this for myself yesterday and probably have enough to last me a week. Pretty simple to make. You can mash the potatoes as you would mashed potatoes. If they're soft enough this will save you the annoying task of cleaning a blender or food processor. If I make it again I'll use less peanut butter (it's a little sweet) and more chiles. WARNING: This soup is very filling. Don't fill an entire bowl expecting to eat it all. Read More
EatingWell User
Rating: 5 stars
11/16/2011
Awsome:) Really great makes a lot!!! will have left over for days and enought to play with it like add the rice or the chicken others mentioned. Pros: great easy recipe Cons: I wish I would have read the comments first and added some chichen or rice Read More
EatingWell User
Rating: 5 stars
10/31/2011
Made this for dinner this week and love it. My 14-month old daughter is eating it up! Sweet potatoes are her favorite and combined with tomato and peanut butter---we have a winner. I did add a touch of cinnamon that I think warmed up the flavor of the bisque. Read More
eyelandhopper@hotmail.com
Rating: 5 stars
10/30/2011
Warm tasty fall dish. This is easy to make healthy and tastes even better the next day. I think next time I will do less peanut butter and try some cinnamon. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This was so easy to make and absolutely delicious! I will definitely try adding some cinnamon the next time I make this. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Much better as a sauce to add over chicken and rice than as a soup alone. The flavors of the peanut butter overpowered the soup. But over chicken and rice its like a dish straight from a Thai resturant. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This was amazing. When I make it again I think I will use an immersion blender and puree all of the soup until smooth. I lowered the sodium further by using Imagine or Pacific brand broths in low sodium varieties. Also used unsalted PB and R.W. Knudson low sodium veggie juice. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I made this soup twice - once by the recipe and once with my own tweaks and both times it was great. I'm so glad I gave this recipe a try. The seond time around I pureed everything but the reserved sweet potato chunks and I even added a cup of canned white beans to the pureed mixture for extra fiber and nutrition. Of course I had to add more vegetable stock but it was still an extremely delicious dish. Don't skip the scallions and cilantro garnish as it really takes it to the next level. Deelish!!! Read More
EatingWell User
Rating: 5 stars
10/30/2011
This was quick easy tasty and filling. I couldn't find spicy canned green chiles in the supermarket (I could only find mild) so I added two canned chipotle peppers in adobo sauce and this added just the right amount of spiciness to my taste. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I made this today and am amazed at how great it tastes - especially since I normally don't care for sweet potatoes! If you have a hard time finding the canned sliced green chilis what I did was use only 2 cups of the low sodium vegetable juice and 1 can of diced tomatoes with chilis. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Did everything as the recipe required except for the addition of allspice but it still was delicious. Dip dry crispy baguette and they both taste even better! Read More
EatingWell User
Rating: 5 stars
10/30/2011
love this soup--so did my husband! just made it--forgot to check my pantry and realized i didn't have allspice so i used a bit of pumpkin pie spice instead. this is definitely going on the regular rotation! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Absolutely DELICIOUS....I too added cinnamon to change the flavor a bit for younger kids but it was great...add a little design of creme fraiche on the top and it looks even more sophisticated. Will be making it over and over! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Delicious and easy to make. I did put all the ingredients in the blender so that my children wouldn't see the chili's and onions and think I like it better that way. My son loved it and with a side salad it was quite filling. Definitely a comfort food. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Wonderful and quick. I used chunky PB as it's what I had in the house and it worked nicely. Don't forget the cilantro! Read More
EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
BurntRolls3
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I followed this recipe almost exactly. I never really measure so I just eyeballed all of the ingredients. I used V-8 rather than tomato juice/soup. I also added 2 or 3 chipotle peppers in adobo sauce for a little extra heat. I hate cilantro so I used scallions as a garnish. Although the soup looks and seems like it would be unappetizing I thought it was truly unique and tasted fantastic. I've eaten it for 3 days in a row! It is filling and satisfying. I used Smart Balance peanut butter and I did not find the PB taste to be overwhelming at all. Like others mentioned I think this would be good as a sauce or served over rice. I will definitely make this again. Delicious! Read More
EatingWell User
Rating: 5 stars
10/29/2011
YUM. This soup is unique and tasty and I'm pretty sure I'll make it for years to come! Almost a Thai peanut sauce meets a mild curry. I love peanut butter and I love using it in creative ways. The only thing I would do differently is add more heat/spice and maybe add some roasted peanuts as garnish for a little crunch! Read More
mackinkim@gmail.com
Rating: 5 stars
10/29/2011
First of all I don't have a microwave so i roasted the sweet potatoes with allspice salt and pepper @ 450 for about 25 min which added a deeper flavor over all. Seconded It's much easier to add the broth to all the ingredients and when time to blend just put the sweet potatoes in the blender and add the stock & PB. definitely save 1/4 of the potatoes for texture. Third I played with the flavor doubling the allspice and using 'sriracha' instead of chilies. I also added more ginger which i thought was key to complementing/toning down the PB taste. i garnished with cilantro and chives. yum. crushed peanuts would be nice too. stock: 2 1/2 c. organic tomato juice 2 1/2 c. water 1 veggie bullion cube. Little tip for the ginger use a garlic press. Read More
EatingWell User
Rating: 5 stars
10/29/2011
I'm making this soup AGAIN tonight. I love the taste & nuttiness imparted by the peanut butter. However it doesn't overrun the soup. This bisque is a perfect balance of filling vegetables without being "stuffed" afterward! I recommend this soup to any one. Also- hand blender do work far better with this soup than blenders or food processors! Read More
dtobey
Rating: 5 stars
10/29/2011
New favorite soup recipe and super easy to make. I added some shredded chicken for extra protein. Delicious! Read More
EatingWell User
Rating: 5 stars
10/29/2011
I followed the recipe exactly except I used Smart Balance peanut butter. I probably shouldn't have done that. I thought it was just a tad too sweet. It was still very filling and warming. I toasted some whole wheat french bread drizzled with olive oil sea salt and pepper to go with it. I also thought that maybe the ginger and allspice should have been added in with the onion/garlic mixture to saute and bloom some of those flavors before adding the tomato/V-8 juice. Still a very nice soup on such a cold and windy day here in TN. Read More
EatingWell User
Rating: 5 stars
10/29/2011
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 ingredient list. We've made and served it twice now and each time the guests begged for the recipe. It's visually beautiful as well and clearly a winner for formal dinner entertaining. You can skip or add ingredients (for example he added carrots in the second batch and skipped the jalepenos in the first) and it's still fabulous. Read More
stomatta@yahoo.com
Rating: 5 stars
10/29/2011
Amazing flavor I made the soup exactly according to the recipe and it was amazing. The second time I made a double batch. I used half homemade peanut butter and half homemade almond butter. I also split the V8 with diced tomato that I processed in the blender to juice. I use all fresh garlic ginger and fresh ground Allspice. I couldn't be happier. Everyone who has tried this soup has asked for the recipe. We're making if for Christmas Eve. Make this exactly as the recipe states (using 50% of the sweet potato in the blender and 50% in chunks) and you will want to eat it everyday! Goes great with garlic crostini and an IPA! Pros: Easy quick super healthy delicious Cons: none Read More
diannf@expressinfo.com
Rating: 5 stars
10/29/2011
Delightful Loved this vegetarian soup. Perfect flavor combination. I did add a can of drained and rinsed pinto beans to make a heartier stand-alone meal. Pros: taste/flavors ease of prep Cons: none Read More
AnniEK
Rating: 2 stars
10/29/2011
Yuck! I used the tomato juice for this instead of the tomato vegetable blend. I thought it would taste wonnnnderful but boy was I wrong. Gross! I will not be making this again. You can't taste the sweet potatoes and the tomato juice is way too prominent of a flavor.:(:(:( Pros: filling Cons: tastes awful Read More
anddggf
Rating: 2 stars
10/29/2011
Not a fan Tried this for the family thinking it would be a good warming soup. No one really liked it. I tolerated it but wouldn't make it again. I added more spice to see if it would help but it just wasn't good. Cons: mushy sweet potatoes Read More
Amanda Mardian
Rating: 5 stars
10/29/2011
Delicious I'm really pleased with this recipe. You can't really taste the sweet potatoes but the peanut butter is very prominent. I thought it tasted delicious. Two changes I made: I used 2 fresh green chilies (as opposed to the can) and I baked the sweet potatoes in my oven instead of microwaving them. It turned out really well and I will definitely make it again. Read More
sugar dumplin
Rating: 5 stars
10/29/2011
Yummy thick soup! I love sweet potatoes and peanut sauce so of course I loved this. My boyfriend however is not really a fan of sweet potatoes but since I made this once he has requested it several times and absolutely loves it. I recommend adding some rice to it (we used jasmine rice) to make it a complete meal. This time I used chicken too which made it perfect. Also don't forget the cilantro it adds a nice flavor to it. In addition to the allspice I also sprinkled a little nutmeg in. This is one of our favorite meals now! Pros: thick flavorful Cons: may not be for everyone Read More
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