ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato-Peanut Soup

Yield Makes 8 cups (serving size: 1 cup, not including garnish)
Prep: 15 min., Cook: 31 min., Cool: 10 min.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.