Sweet potato and peanut soup - Everything Anna
Just reading the ingredient list of this spectacular soup should be enough to make you hungry, especially on a chilly fall evening. Its short method should show you what makes this recipe especially fantastic is it’s not hard to pull off.
Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.

Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoons minced fresh ginger
  • 2 cups diced sweet potatoes
  • 1 cup canned coconut milk
  • 2 cups canned San Marzano tomatoes, diced
  • 1/2 cup canned pumpkin
  • 2 cups good quality chicken stock
  • 1 tablespoon honey
  • 1/2 cup natural peanut butter
  • 1/4 cup fresh lime juice
  • Coarse salt and cracked black pepper, to taste
  • Chopped peanuts, to garnish

Preparation

In large heavy saucepan, melt butter over medium-high heat. Add onion and
cook until golden, about 5 minutes; add garlic and continue to cook for 1 minute. Add ginger and sweet potatoes and cook for another 10 minutes. Add coconut milk, tomatoes, pumpkin purée, chicken stock and honey. bring to boil; simmer for 40 minutes or until sweet potatoes are tender. 

Pour half of the soup into large bowl and purée with hand blender; return soup to saucepan. Add peanut butter and lime juice. If soup is too thick add 1/4 cup of water. Heat through and season with salt and pepper. Ladle into bowls and sprinkle with chopped peanuts.

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