Recipe by SARBEK
"First Class Dining soup recipe, refreshing taste, full of flavour."
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grated lime zest
sweet potatoes, peeled and cubed
crushed red pepper flakes
grated fresh ginger root
smooth peanut butter
chopped fresh cilantro
salt to taste
roma (plum) tomato, seeded and diced
All I have to say is WOW!One quick tip: I microwaved my sweet potato until tender and then mashed with a fork to speed up the process. It was a quicker cook time, made the sweet potato easier to puree. SO FAB!!!
This is alright, but not great. I followed the directions exactly except that I substituted one tsp of ground ginger for the fresh ginger.
This is an interesting and flavorful soup. To make it more "Thai" I added a can of lite coconut milk. Added creaminess and wonderful flavor. Next time I make it I might omit the red pepper flakes and add red curry paste instead for more of a kick. Definately a
I've made this soup two times. The first time my husband referred to it as the 'peanut butter soup' and we ended up throwing out the leftovers. The second time I made a few modifications: halved the peanut butter, subbed lemon for lime, omitted cilantro and tomato (as I was out). It turned out fantastic! This made the perfect lunch on a chilly winter day.
I made this for Thanksgiving instead of the traditional Sweet Potato with marshmellows. It turned out wonderful. I used my crock pot and then after the potatoes were soft combined all the ingredients (including sour cream and tomatoes) and then blended everything together to make it easier for me Thanksgiving day. I used only about 1 Tbsp of peanut butter and added 1/4 cup coconut milk. It was amazing! I received so many compliments and now no one wants the traditional Sweet Potato Casserole for Thanksgivig again.
I thought this was delicious, a very different way to use sweet potatoes. The flavors blend well and gave it a Thai sort of flavor, what with the lime, ginger, red pepper, peanut butter, etc. I followed the recipe exactly, although I had to substitute ground ginger in place of the gingerroot (1 tsp was about right) and bottled lime juice for the fresh. The toppings really made it special - especially the fresh tomato! My kids turned up their noses, but I wasn't expecting any different; my husband and I loved this. Will make again!
I'm really the only one in my house who likes sweet potato soup, but it was no chore to finish the entire pot myself. OK, so it took a couple of weeks, and there was freezing involved.
Great recipe, though I'll confess that tweak as I go along. I added more cumin and some cayenne. A warm hunk of bread is the perfect accompaniment.
This was honestly one of the very best soups I've ever made -- and my friends call me the Soup Nazi. I didn't have cumin in the house at the time, but it was wonderful anyway. YUM!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Sweet Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 207
** Calories from Fat: 81
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