Autumn Sweet Potato Soup
User Reviews
4.9
Autumn Sweet Potato Soup
Description
The Autumn Sweet Potato Soup recipe combines cubed sweet potatoes, sliced zucchini, diced tomatoes, and a blend of fresh thyme, cumin, ginger, and cayenne pepper simmered in vegetable stock. The addition of peanut butter adds creaminess and a mild nutty flavor that complements the spices without overpowering the dish. Cooking starts with sautéing onion and garlic to create a flavorful base, followed by simmering the vegetables and seasonings until tender. The peanut butter is stirred in last to meld smoothly into the soup. This results in a nutritious, thick broth with both sweetness from the yams and warmth from the spices incorporated.
The soup is well suited for a main course or starter during autumn and winter meals. It offers a mix of textures, from the softened vegetables to optional garnishes like chopped peanuts and thyme leaves. These elements add subtle contrasts and visual appeal. Its flavor profile gently balances spice and sweetness with the richness the peanut butter adds, making it distinctive but approachable.
For best results, when reheating leftovers, add a bit of broth or water to loosen the soup since it thickens upon cooling. This helps regain the right consistency and smooth texture. Adjust the amount of peanut butter and cayenne pepper to preference since the recipe allows flexibility for milder or stronger peanut and spice notes. Always inform guests of the peanut content due to allergy concerns, and ensure all ingredients are gluten-free if required.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion large; peeled and diced
- 2 cloves garlic crushed
- 2 1/2 pounds sweet potato aka yams; orange; peeled and cubed
- 1 pound zucchini sliced
- 2 quarts vegetable stock you can substitute chicken stock if not vegan/vegetarian, yellow
- 1 tablespoon thyme fresh leaves
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- Pinch cayenne pepper (or more to taste)
- 3 tomato or one 14 oz. can diced tomatoes, medium; peeled and diced
- 1/3 cup peanut butter or more to taste, creamy
- salt to taste
- black pepper to taste
- peanuts optional, chopped; roasted; or fresh; for garnish
- thyme leaves optional, chopped; roasted; or fresh; for garnish
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
- Inform guests about the peanut butter to prevent allergic reactions, as peanut allergies can be severe.
- Use gluten-free broth and peanut butter to keep the soup safe for gluten-sensitive individuals.
- If reheating leftovers, add broth or water to restore the soup's original consistency since it thickens when chilled.
- Adjust peanut butter and cayenne pepper quantities to taste, balancing richness and heat as preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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