Sweet Potato & Peanut Bisque
Submitted by happyhousewomen
Creamy sweet potato and peanut bisque with green chiles, ginger, allspice, and tomato juice, pureed silky smooth with natural peanut butter. Vegetarian, high-fiber, and on the table in 30 minutes.
YIELD
5 servingsPREP
8 minCOOK
20 minREADY
32 minWest African groundnut soup meets American sweet potatoes in this velvety bisque that’s creamy, spicy, and deeply satisfying without a drop of dairy in sight. Natural peanut butter does all the heavy lifting, pureed with microwaved sweet potatoes and vegetable broth until impossibly smooth.
Tomato juice, green chiles, fresh ginger, and allspice build a warm, complex broth that simmers on the stove while the sweet potatoes cool enough to handle. Half the potatoes go in chunky for texture, the other half get blended into that peanut-laced puree.
Healthy, vegetarian, high in fiber, and ready in about 30 minutes. This is the soup that warms you from the inside out on the coldest nights.
Kitchen Tips
- Use natural peanut butter (just peanuts and salt) for the cleanest flavor. Sweetened commercial peanut butter will throw off the balance of the bisque.
- Microwave the sweet potatoes until just cooked through, not mushy. They’ll continue softening in the hot soup.
- Start with hot green chiles if you like heat. Mild ones work too, but the spicy version with ginger and allspice is something special.
Ingredients
Directions
Prick sweet potatoes evenly all over whole body with a fork.
Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat.
Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes.
Stir in garlic and cook, stirring, for 1 minute more.
Stir in juice, green chiles, ginger and allspice.
Adjust the heat so the mixture boils gently, cook for 10 minutes.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces.
Add half to the pot.
Put the other half in a food processor or blender along with broth and peanut butter.
Purée until completely smooth.
Transfer the purée to the pot and stir to well combined.
Thin the bisque with water, if desired. Season with pepper.
Heat until hot.
Garnish with cilantro, if desired.
Serve warm.
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