Ellie Krieger's Nutty Sweet Potato Soup

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.6
  • Total Fat: 17.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 769.7 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 5.5 g
  • Protein: 11.9 g

View full nutritional breakdown of Ellie Krieger's Nutty Sweet Potato Soup calories by ingredient

Number of Servings: 6


    1 tablespoon canola oil

    1 large onion, diced (about 2 cups)
    1 medium red bell pepper, seeded and diced (about 1 cup)
    2 medium carrots, diced (about 1 cup)
    1/4 teaspoon cayenne pepper
    1/2 teaspoon freshly ground black pepper
    1 clove garlic, minced (about 1 teaspoon)
    1 teaspoon peeled and grated fresh ginger
    1 large sweet potato, peeled and cubed (2 cups)
    6 cups low-sodium chicken broth or vegetable broth
    1 (14.5-ounce) can no salt added diced tomatoes, with their juices
    2/3 cup creamy natural peanut butter
    2 teaspoons honey
    1/2 cup chopped scallion greens (about 3 scallions)


Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

*Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user SLBBW66.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    I created a very similar soup about 3 years ago; this is just the best if you like sweet potatoes like I do; and soup, like I do. I also use Butternut squash when they're in season; trade out the sweet potatoes, and love it. You can use canned pumpkin - again, you get a 3rd soup that's great! - 2/3/08

  • no profile photo

    Very Good
    Made this last night. Really enjoyed it, though I have to plan for it in my fat totals for the day since it's a little high in that category. - 2/13/08

  • no profile photo

    Very Good
    It was very good! I only wish that i had used a little less peanut butter, and only made half a batch, because the kids can taste the veggies, and therefore wont eat it. lol! - 2/8/08