Sweet Potato and Peanut Soup

“This spicy, tasty soup is something a bit different and easy to assemble. The bright orange-fleshed sweet potato is not only attractive to the eye, but tastes beautiful. We loved it when my brother served it and begged the recipe from him. For best results, use Thai-style sweet chili sauce.”
1hr 15mins

Ingredients Nutrition


  1. Heat oil, and saute onions in a heavy-based stockpot.
  2. Add garlic and cumin, and stir-fry 30 seconds over medium heat.
  3. Add chopped sweet potato, cover and cook for 10 minutes over low heat, stirring occasionally to prevent sticking.
  4. Add chicken stock, bring to boil, then reduce heat and simmer for 10 minutes.
  5. Add peanut butter and chili sauce, and mix into the soup thoroughly.
  6. Simmer uncovered for 20 to 30 minutes, stirring occasionally, until vegetables are tender.
  7. Puree with a hand-held blender, such as a Bamix, until the sweet potato is almost smooth.
  8. Serve immediately, garnished with chopped peanuts and chives or cilantro.

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