Spicy Sweet Potato Soup Recipe - Allrecipes.com
Spicy Sweet Potato Soup Recipe

Spicy Sweet Potato Soup

Read Reviews (142)

"First Class Dining soup recipe, refreshing taste, full of flavour." 

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2006

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!!!

 
Most Helpful Critical Review
Jan 02, 2008

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

 

174 Ratings

Jan 15, 2008

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.

 
Oct 30, 2007

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 keeper!

 
Nov 26, 2007

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.

 
Oct 25, 2007

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!

 
Jan 25, 2008

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.

 
Sep 24, 2006

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 (what a shame! i bet it makes it just pop) but still it was a really really good soup. i like my soups with some texture, so i only pureed half the soup, used chunky peanut butter, and left the skins on the sweet potatos. thanks for the recipe!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 511 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
ADVERTISEMENT
 
ADVERTISEMENT

Related Videos

Spicy Baked Sweet Potato Fries

See how to make healthy baked sweet potato fries with a spicy kick.

Delicious Ham and Potato Soup

See how to make one of our most popular soup recipes.

Cream of Green Garlic Potato Soup

See how to make a creamy, green garlicky potato soup.

Recently Viewed Recipes

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States