Sweet Potato and Peanut Soup

Servings: 4


  • 2 sweet potatoes (cleaned and cut in half lengthwise)
  • 4 teaspoons olive oil
  • 1 tablespoon canola oil
  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 2 stalks celery (chopped)
  • 1 red pepper (chopped)
  • 1 poblano pepper (chopped)
  • 1 jalapeno pepper (chopped)
  • 2 cloves garlic (chopped)
  • 3 cups chicken broth or vegetable broth
  • 1/2 cup peanut (or almond/cashew) butter
  • Salt and pepper to taste
  • 1 handful peanuts (or almond/cashew) (roasted and chopped)
  • Cilantro (chopped)


  • Brush the skins of the potatoes with the olive oil and set cut side down on a baking tray.
  • Roast in a preheated 400 F oven until tender, about 40-60 minutes.
  • Heat the canola oil in a pan.
  • Add the onions, carrots, celery and peppers and sauté until tender, about 10-15 minutes.
  • Add the garlic and sauté until fragrant, about a minute.
  • Scoop the flesh from the sweet potatoes skins and add it to the pan along with the broth and peanut butter. (Note: Sweet potatoes can be stringy- you may spin in your food processor to smooth them out.)
  • Bring to a boil, reduce the heat and simmer for 20-30 minutes.
  • Feel free to use an immersion blender to bring the soup to the consistency that you like.