Autumn Sweet Potato Soup
User Reviews
4.9
87 reviews
Excellent
Autumn Sweet Potato Soup
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Warm and creamy autumn soup can be made vegan and gluten free. Yams, zucchini, tomatoes, spices, peanut butter. Vegan, gluten free, contains nuts.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, peeled and diced
- 2 cloves garlic, crushed
- 2 1/2 pounds orange sweet potatoes (yams), peeled and cubed
- 1 pound zucchini, sliced
- 2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- Pinch cayenne pepper (or more to taste)
- 3 medium tomatoes, peeled and diced (or one 14 oz. can diced tomatoes)
- 1/3 cup creamy peanut butter, or more to taste
- Salt and pepper, to taste
- Chopped roasted peanuts or fresh thyme leaves for garnish (optional)
Instructions
- Heat olive oil over medium till hot (not smoking). Sauté onion in the oil until it begins to soften and turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.
- Add sweet potatoes, zucchini, vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.
- Add diced tomatoes to the pot (learn how to peel tomatoes here). Simmer for 5-10 minutes more until all the vegetables are tender.
- Stir 1/3 cup peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Add additional peanut butter to taste. Some like it with just a hint of peanut flavor. I typically use a few more tablespoons (around 1/2 cup total) because I love peanut butter. Adjust until the flavor is to your liking.
- Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender until smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.
Notes
- Allergy Note- Important! If you are serving this to guests you don't know very well, make sure you let them know that the broth contains peanuts, just in case anybody is allergic. Peanut allergies can be deadly. Also, if you're preparing the soup gluten free, make sure your broth and peanut butter are certified gluten free.
- Allergy Note- Important
- Originally when I posted this recipe it called for 1/2 cup peanut butter, which I love. Some readers felt it was too dominant, so I've cut back to 1/3 cup in the recipe. You can add more depending on your individual taste. I still like it the original way, using a full 1/2 cup.
- Reheating Note: If you end up keeping some leftover Autumn Sweet Potato Soup in the refrigerator, add a little broth or water when you reheat. It becomes quite thick when chilled, and adding some liquid will help the soup to reheat smoothly.
- Reheating Note
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
1082mg
(45%)
Potassium
835mg
(24%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
21153IU
(423%)
Vitamin C
23mg
(26%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1082mg | 45% |
| Potassium | 835mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 21153IU | 423% |
| Vitamin C | 23mg | 26% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
87 reviews
Excellent
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