The undeniable crispness in the air and the falling leaves that are beginning to blanket our backyard mean it’s the perfect time of year for making soup. There are a ton of different soup recipes out there, but one in particular has already captured my heart this season. It is so good, that I’ve made it twice in the last few weeks and am seriously considering making it again this week.
We just can’t seem to get enough of this sweet, savory, and smoky soup. Part of the soup is pureed and part of it is left chunky, so the texture is a wonderful combination of smooth creaminess and hearty vegetable chunks. I love the subtle peanut flavor of this soup, but the ginger, sweet potatoes, and the smoky heat from the chipotle peppers, take this soup to a whole new level flavor-wise. I highly recommend making this soup and making it often!
Sweet Potato, Peanut, and Chipotle Soup
Adapted from Café Flora Cookbook
- Olive oil
- 1 medium onion, diced
- 1 tablespoon peeled and minced fresh ginger
- 4 cloves of garlic, minced
- 1 teaspoon ground coriander
- 2 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 3 tablespoons peanut butter
- 1 teaspoon chipotle chile puree*
- 1 14 oz can of diced tomatoes
- Salt and pepper
- Low-fat plain yogurt (optional)
- Peanuts, chopped
* Puree one 3 oz can of chipotle chiles in adobo. Add 1 teaspoon of the puree to the soup and save the rest in the fridge or freezer for another recipe.
Heat about 2 tablespoons on olive oil in a large soup pot. Add the onion and cook until translucent. Stir in the ginger, garlic and coriander and cook for 1 minute. Add the sweet potato and vegetable broth and bring the pot to a boil. Once boiling, reduce the heat to low and simmer, covered, until the sweet potatoes are very tender.
Remove half of the soup from the pot and puree in a blender. Add the peanut butter and chipotle chile puree to the blender and blend until just incorporated. Pour the puree back into the pot with the rest of the soup, add the tomatoes, and bring the pot to a boil. Once boiling, lower the heat and simmer for about 10 minutes. Add salt and pepper to taste. Serve with a dollop of plain yogurt and sprinkle with chopped peanuts.
Tasty Easy Healthy Green Recipe Ratings:
| Recipe Report Card | Notes About Recipe Ratings |
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Tasty Rating Five Chefs (Gourmet Fare!) |
We are pretty stingy about giving out 5 chefs for any of our dishes, and so not very many of our dishes get this top rating on our flavor scale, but this soup is just that good! |
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Easy Rating
Four Easy Chairs (“ABC, Easy as 123…”) |
Pureeing hot soup in a blender can be a little challenging, but over all it is not a difficult soup to make. |
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Healthy Rating
Four Apples (Healthy, Wealthy, and Wise) |
The peanut butter does add a little bit of fat to this soup, but it also adds some protein and there are only 3 tablespoons of it in a big pot of soup. Sweet potatoes are also packed with several beneficial nutrients. |
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Green Rating
Four Leaves (Mother Earth Approved) |
Most of the ingredients in this soup were organic, but not local. |
This post has me wishing desperately that I wasn’t out of stock right now, because I would be making this soup this afternoon. But I will definitely be trying it in the very near future. It sounds heavenly!
Oh yummy! Might have to swing by the store and pick up some sweet potatoes on the way home today – this soup sounds delicious!
This bowl of soup definitely screams fall! The color is beautiful and the flavor combination sounds wonderful. I am definitely going to try this at home!
The weather has changed dramatically the past couple of days and has become really cold. This soup looks like the best remedy!
Oh Sally, how interesting this soup with peanut butter…sounds and looks delicious…and I like it with a touch of spice in it.
Hope you are having a great week and thanks for this nice recipe
That soup is amazing and so full of flavor! Beautiful color too :), Miriam@Meatless Meals For Meat Eaters
I already know I’d fall in love with this. Sweet potatoes and peanut butter? Come on…that’s like my heaven.
I made a spicy pumpkin peanut soup from Women’s Health magazine that we loved. I bet it’s similar to this, I’ll have to remember this one for next time!
Love sweet potato soup. I bet the flavors from peanut butter, ginger and tomatoes really gave it a nice kick: but then you also added chipotle!
I’d definitely top it off with sour cream…and maybe some avocado cubes.
This soup looks delicious. I love your rating system!
I can’t wait for it to get a little cooler for me to make this soup! Love the recipe and am very curious to taste how the peanut butter works with this combination of ingredients. Definitely looks like a keeper!
wow! you have definitely combine all the best flavors into this soup! Great photos as well!
[...] had some leftover chipotle chile puree from this recipe, so I blended it in with the beans and yogurt to give the dip a kick of heat and a nice smoky [...]
[...] for the most part I’ve been able to keep up with the steady influx by making a few pots of this soup, some of these empanadas, and several batches of these [...]
Five Chefs! I made this tonight and my husband’s comment says it all – “this is killer!” I only had one sweet potato so I used sweet potato and butternut squash but I’m sure it didn’t make much difference. The depth of flavor was tremendous with the ginger, coriander, chipotle, and everything else. We WILL be making this again! Thank you for such a great recipe!
Just made this again. So delicious! Had to substitute cumin for coriander but it worked out fine.
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