Spicy Sweet Potato Soup

Spicy Sweet Potato Soup

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"First Class Dining soup recipe, refreshing taste, full of flavour."
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servings 207 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
  2. Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
  3. Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
  4. Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.


  1. 247 Ratings

Most helpful positive review

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...

Most helpful critical review

This is alright, but not great. I followed the directions exactly except that I substituted one tsp of ground ginger for the fresh ginger.

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...

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 fl...

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: hal...

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 ingr...

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 ...

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 r...

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!!!

delicious ~ and easy to make, took about 30 minutes. i used some japanese sweet potatos i had, substituted some tangy cottage cheese for the sour cream, and didn't have any cilantro on hand (wha...

This soup was delicious! I used vegetable broth instead of chicken and also used no fat plain yogurt as the topping with the lime zest. Will definitely make this again and again.

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