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Spicy Peanut Sweet Potato Soup

Spicy Peanut Sweet Potato Soup
  • Gluten Free!
Serves: 6Ready In: 30 minutes

Why We Like It

This incredibly savory Thai-inspired soup will really wake up your taste buds!  In fact, more than one person has told us, "This is the best soup I've ever eaten in my life!"  And to think it has no meat in it!

Prep the Veggies:

  • 1/2 cup carrots (chopped)
  • 1/2 cup celery (chopped)
  • 1 red bell pepper (seeded and chopped)
  • 1 green bell pepper (seeded and chopped)
  • 4 cups sweet potato (unpeeled and cut into 1/2 inch pieces, or 4 cups butternut squash, peeled, seeded and cut into 1/2 inch pieces)

Prep the vegetables (including the onion in step 2) and set aside.

Cook the Onion and Seasonings:

  • 2 Tbsp olive oil
  • 1 yellow onion (or white onion, chopped)
  • 4 garlic cloves (minced or finely diced, or 1 tsp garlic powder)
  • 1 Tbsp chili powder
  • 1/2 to 1 tsp crushed red pepper flakes
  • 1 tsp sea salt (or less if broth and tomatoes are not low-sodium)

Add to a large pot (or Dutch oven) and sauté over medium heat about 3 minutes or until onion is beginning to get tender.

Add the prepped vegetables from step 1 to the pot.  Stir to combine with the seasonings, and cook another 3 minutes.

Add Next:

  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 1 (15 oz) can diced tomatoes (no salt added)
  • 1/2 cup natural peanut butter

Add to the pot and bring to a boil.  Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.

Serve and enjoy!

  • 1/4 cup fresh cilantro (or parsley, chopped, OPTIONAL)
  • 1/4 cup peanuts (chopped, OPTIONAL)

Serve topped with fresh cilantro and chopped peanuts if desired.

Quick Tips

Feel free to use half sweet potato and half butternut squash — either way will give you delicious results!

We have had Eat REAL America members tell us that this soup also works well using almond butter and almonds in place of the peanut butter and peanuts.  For those with a peanut allergy or sensitivity, this is a great option.

Nutrition Information for one serving (1 3/4 cup with optional toppings)

  • Calories: 335
  • Fat: 18.5 g
  • Saturated Fat: 2.8 g
  • Total Carbohydrate: 34 g
  • Cholesterol: 2 mg
  • Fiber: 8 g
  • Sugars: 11 g
  • Protein: 11 g
  • Sodium: 425 mg