PEANUT SWEET POTATO SOUP RECIPES

SWEET POTATO PEANUT SOUP RECIPE | MYRECIPES

Sweet Potato Peanut Soup Recipe | MyRecipes image

Provided by MyRecipes

Yield Serves 8

Number Of Ingredients 13

Ingredients

1 tablespoon butter
½ large sweet onion, chopped
1 small celery rib, diced
¼ teaspoon ground red pepper
1?½ pounds sweet potatoes, peeled and cubed
3?¼ cups chicken broth
1 cup half-and-half
½ cup creamy peanut butter
Nutmeg-Molasses Cream
1 cup whipping cream
3 tablespoons molasses
¼ ground nutmeg
Chopped toasted pecans

Steps:

Melt butter in a large Dutch oven; add onion and next 3 ingredients and saute over medium heat 3 minutes. Add sweet potato cubes and chicken broth; cook over medium heat 30 minutes, stirring occasionally.
Process mixture, in batches, in an electric blender or food processor until smooth. Return mixture to Dutch oven; whisk in half-and-half and peanut butter. Reduce heat to low and simmer 15 minutes, stirring often.
Serve with Nutmeg-Molasses Cream and chopped toasted pecans.
For the Nutmeg-Molasses Cream, beat whipping cream at medium speed with an electric mixer until soft peaks form; gradually beat in molasses and nutmeg. Chill until ready to serve.

CURRIED SWEET POTATO & PEANUT SOUP RECIPE | EATINGWELL

Curried Sweet Potato & Peanut Soup Recipe | EatingWell image

In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They're also a great source of protein--1 ounce has 7 grams.

Provided by Lauren Grant

Categories Healthy Vegan Vegetable Soup

Total Time 40 minutes

Number Of Ingredients 17

Ingredients

2 tablespoons canola oil
1?½ cups diced yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 teaspoons red curry paste (see Tip)
1 serrano chile, ribs and seeds removed, minced
1 pound sweet potatoes, peeled and cubed (1/2-inch pieces)
3 cups water
1 cup "lite" coconut milk
¾ cup unsalted dry-roasted peanuts
1 (15 ounce) can white beans, rinsed
¾ teaspoon salt
¼ teaspoon ground pepper
¼ cup chopped fresh cilantro
2 tablespoons lime juice
¼ cup unsalted roasted pumpkin seeds
Lime wedges

Steps:

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.

Nutrition Facts : Calories 345.1 calories, CarbohydrateContent 37.4 g, FatContent 19.4 g, FiberContent 8.4 g, ProteinContent 12.6 g, SaturatedFatContent 4.3 g, SodiumContent 593.7 mg, SugarContent 6.8 g

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