Sweet Potato-Peanut Soup

Sweet Potato-Peanut Soup Recipe
Prep: 15 min., Cook: 31 min., Cool: 10 min.


Makes 8 cups (serving size: 1 cup, not including garnish)

Recipe from

Southern Living Cooking School

Nutritional Information

Calories 176
Fat 7.1 g
Satfat 2.7 g
Monofat 2.7 g
Polyfat 1.3 g
Protein 8.2 g
Carbohydrate 21.2 g
Fiber 3.4 g
Cholesterol 7.5 mg
Iron 0.9 mg
Sodium 605 mg
Calcium 41 mg


2 tablespoons butter
1 medium onion, chopped
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups fat-free chicken broth
3 large sweet potatoes, peeled and cut into 1-inch cubes (about 2 1/4 pounds)
2 teaspoons chopped fresh sage
1/4 cup creamy peanut butter made with USA-GROWN PEANUTS
2 teaspoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnishes: finely chopped USA-GROWN PEANUTS, sour cream or crème fraîche


1. Melt butter in a Dutch oven over medium heat; add onion and celery, and sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.

2. Add broth, potatoes, and sage. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until potatoes are very tender. Remove from heat. Uncover and let cool 10 minutes.

3. Process potato mixture, in batches, in a food processor or blender until smooth. Return mixture to Dutch oven; whisk in peanut butter and next 3 ingredients.

4. Cook over medium-low heat, stirring often, 3 to 4 minutes or until thoroughly heated. Garnish, if desired.


June 2008
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