Tuesday, December 18, 2012

Sweet Potato and Peanut Tomato Soup

You guys, can you believe that it is one week until Christmas?!?!

I am definitely in the holiday spirit! I've found a Christmas station on the radio (which is a hard thing to do when you're celebrating your first holiday season in a new city), I've done a bit of baking and packaged up treats to give to my co-workers (you'll see that recipe tomorrow!) and my shopping is almost all done. I have even already wrapped most of my presents (this is the beauty of not having to fly home). Now I'm just counting the hours until I'm on vacay. ;)

The weather has finally reached winter temperatures and that has gotten me in the mood for comfort food in the form of soup. This past weekend I made this delicious creamy soup. Spoiler alert- it contains no cream! Which means that it is a LOT healthier than most cream-based soups. Instead, it is the combination of the pureed sweet potato and the peanut butter that gives that creamy feel. The flavor is reminiscent of tomato soup with an extra kick from the chilies and of course the peanut taste is prominent as well. It is almost like a Thai-inspired tomato soup. It tasted great the first day but may have been even better after flavors had time to meld in the fridge and I reheated it for lunch the next day.

Note that I used homemade vegetable broth (that contains no salt) and no salt added tomato juice. This allowed me to adjust the seasoning as I desired (and avoid excess sodium). Even if you purchase low-sodium broth and juice, you will certainly not need to add an entire tsp of salt. Make sure to taste and season!

Sweet Potato and Peanut Tomato Soup (adapted from Eating Well)
3 medium sweet potatoes
1 tbsp peanut oil
1 small onion, chopped
2 garlic cloves, minced
2 tsp fresh ginger, minced
3 cups tomato juice, no salt added
4 oz can chopped green chilies
1 tsp ground all-spice
2 cups vegetable broth (homemade or store bought)
1/2 cup smooth natural peanut butter
1 tsp salt, plus more to taste
freshly ground pepper, to taste
chopped peanuts, for garnish
chopped fresh parsley, for garnish

Rinse and wash the sweet potatoes. Prick them with a fork multiple times. Place them in a microwave safe container and microwave on high for 7-10 minutes until soft and cooked. Allow to cool.

Meanwhile, heat the oil over medium heat. Add the onion and cook for 2 minutes until softened. Add the garlic and cook for another 1 minute. Add the ginger, tomato juice, chilies and all-spice. Bring to a boil, lower heat and simmer for about 10 minutes.

After potatoes have cooled, peel them and chop into bite sized pieces. Add half of the chopped potato to the pot. Combine the remaining half with the vegetable broth and peanut butter in a food processor. Pulse until smooth. Mix into the pot on the heat. Add the salt and pepper, tasting and adding additional if you desire. Simmer for at least 5 minutes to heat through (you can keep it on the heat for longer if you want).

Serve garnished with chopped peanuts and fresh parsley.

Serves 4-5.


  1. That looks fantastic Julie! I love a creamy soup without cream :) Dan and I will have to make it after we get back from our holiday trip. And, it's a great excuse to break out my (under-used) immersion blender! Have a merry merry Christmas Julie!

    1. Thanks! I think you'll enjoy it :)

      Merry Christmas to you too! Travel safely!