Thursday, January 7, 2010

Sweet and Spicy Peanut Soup (CEIMB)

This week's pick on Craving Ellie in My Belly is a very different sort of soup.  Ellie's name for it suggests it is primarily peanut flavored, but the main element is really sweet potato if you ask me.  This is a nice medley of rich and delicious flavors, featuring an unexpected peanutty creaminess. 

I made a change to the recipe and added some wine, but I actually wouldn't recommend it.  I felt like the wine distracted from the other flavors and didn't quite fit in.  Also, mine turned out quite thick because I used a large sweet potato (even though I cut Ellie's recipe in half), so pick the size of the sweet potato knowing it will directly influence the thickness of the soup. 

I wouldn't say this is one I'll make again and again, but it's different, interesting, and rather tasty.  If you're looking for a sweet potato soup to write home about, I'd suggest trying this one as well.

Sweet and Spicy Peanut Soup (CEIMB)
adapted from Ellie Krieger's The Food You Crave
serves 4


1/2 tablespoon canola oil
1/2 large onion, diced
1/2 medium red bell pepper, seeded and diced
1 carrot, peeled and diced
1/2 teaspoon cayenne pepper
pinch freshly ground black pepper
1 clove garlic, minced or pressed
1/2 teaspoon grated fresh ginger
1 sweet potato, peeled and cubed
3 cups low-sodium chicken or vegetable broth
1 cup no-salt-added canned diced tomatoes, with juices
1/3 cup creamy natural peanut butter
1 teaspoon honey
salt to taste
peanuts for garnish


1.  Heat oil in a soup pot over medium-high heat.  Add onion, bell pepper, and carrots, and cook, stirring, until veggies soften, about 5 minutes.  Stir in cayenne, black pepper, garlic, and ginger and cook for 1 more minute.

2.  Stir in sweet potato, broth and tomatoes and bring to a boil.  Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 25-30 minutes.

3.  Turn off the heat.  Puree soup using an immersion blender (or in batches in a regular blender, then return to pot).  Stir in peanut butter and honey over low heat until the peanut butter melts.  Season to taste with salt.  Serve garnished with peanuts.



  1. This ois a very unusual, yummy sounding soup. Will have to try.

  2. Thanks for cooking along with me this week!

  3. This was pretty good, wasn't it. Very different to this meat and potatoes gal.

  4. Looks great - I would have to make a vegan adjustment but not much.

    Thanks for sharing this.

    Kindest regards,
    Tom Bailey