Sweet Potato-Peanut Bisque

I followed the recipe with a few modifications. I used low sodium chicken broth, increased the garlic and ginger by about 50% (because I like this flavor combo), and added 1-15oz can of chickpeas to bump-up the texture. I read the other reviewers' notes and will experiment with their spice and garnish modifications. Overall, very satisfying and easy to make.

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.

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.

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!

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!

So delicious and filling!!! This is a keeper!

Very good. I used an immersion blender on the entire recipe instead a portion. I will definitely make it again.

Wonderful and delicious The most delicious way to get a good dose of vitimin A Pros: easy, healthy, can be served to vegetarian friends

Wonderful and deliciousThe most delicious way to get a good dose of vitimin APros: easy, healthy, can be served to vegetarian friends

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.

Adding peanut flavor sold me Not a big fan of sweet potato pie unless it has nuts, so I had to try tNot 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.

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.

Yum. 1 bag TJ sweet pot2 cup lo sodium chix broth1 tsp diced jalapeno, or try 1/4 cup med salsa2 can dice Tom w/juice, pureed in blender.Serve w/ plain yoghurt Fallopian, chop cilantro, roasted p-nut

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

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

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: EasyCons: None

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.

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.

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

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.

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

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

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

DelightfulLoved 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 prepCons: none

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, deliciousCons: none

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

New favorite soup recipe and super easy to make. I added some shredded chicken for extra protein. Delicious!

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.

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.

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.

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!

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.

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.