Sweet Potato, Peanut, and Chipotle Soup

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

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!

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.

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.

Green Rating


Four Leaves (Mother Earth Approved)

Most of the ingredients in this soup were organic, but not local.
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