Wednesday, March 2, 2016

{Recipe} Spicy Sweet Potato-Peanut Soup with Peanut Butter Croutons

This soup came about because I wanted to try and recreate a favorite from a local vegetarian restaurant. I was craving it and started my search for a similar recipe on Pinterest.  I found this one and used it as a starting off point and loved her idea to make grilled peanut butter crouton toppers. Spicy, warm, savory and so comforting. You're going to love this one!
 (*Edit* I just found out that today is National Peanut Butter Lover's Day from my good bloggie friend Carla so this recipe couldn't be more perfect!*)
Spicy Sweet Potato-Peanut Soup
(4-6 servings)
1 small, yellow onion, chopped
3 cloves garlic, minced
4 cups, vegetable broth
1 cup coconut milk
1/3 cup natural peanut butter
2 sweet potatoes, baked 
1 tsp fresh grated ginger
1-2 tsp minced cilantro
1 tsp powdered ginger
1/2 -1 tsp cayenne pepper
1-2 tsp jalapeno pepper, minced
1 tsp curry powder
2 tsp lime juice
1/2 - 1 tsp cinnamon
 1 tsp Kosher salt
Siracha to taste
For toppings:
roasted peanuts
For peanut butter croutons:
Whole wheat bread
Peanut butter
Oil for frying (optional)
Wash sweet potatoes and prick with fork. Microwave for 6-8 minutes or so to bake.
Saute chopped onions in a large pot(I use coconut oil spray).
 Cook until translucent and add garlic,  fresh ginger and cilantro.  Saute for about 5 minutes. Add remaining spices (except salt) and stir while cooking for 1-2 minutes.
 When the sweet potatoes are done, remove from microwave.
 Scoop the sweet potatoes out of their skins and mash in a bowl with a fork.
 To the pot on the stove, add 4 cups of vegetable broth, 1 cup of coconut milk and mashed sweet potatoes. Stir to combine.
 Add 1/3 cup of peanut butter and stir, keeping heat low.
 Mix soup with an immersion blender (or in batches in regular careful with hot liquid in a blender!).
 Keep mixing until smooth and creamy. Season with salt to taste. Adjust seasonings as needed.
 Serve with roasted unsalted peanuts and more cilantro or to really kick it up a notch....
Make the Grilled Peanut Butter Croutons! For 1-2 servings:
 Toast 2 slices of  bread and spread peanut butter on one slice. Put other slice on top to make a sandwich and fry in pan with a little oil, flip sandwich when it starts to brown. Cut into squares and top your soup*.  
{*These are really tasty but I'd eat mine on the side next time and just dip in the soup to keep them from getting too soggy!}
This hearty soup has just the right amount of spice and smooth creaminess to make your soup dreams come true!
The leftovers are even better the next day (aren't they always?). I reheated some and added more Siracha and peanuts for lunch one day.
All photos taken with my Iphone.
Let's keep in touch!
Pin It


Creations By Cindy said...

Ooh, love me some baked sweet potato and I bet this is sooo good. Hugs and blessings, Cindy

Carla from The River said...

Yummy!! I am making this! My husband loves PB!
Happy Peanut Butter Lover's Day :-))) Carla

Jessica @ Barefoot by the Sea said...

Another recipe to add for next week. Keep these coming my friend, this looks delicious! :)

Tamar SB said...

Love me some peanut butter!! Where do you get the ginger paste!?

Morgan Fluhler said...

Yummy! I love all kinds of soups (well, meatless, haha) and this sounds amazing!

Jessica Pelasky said...

This sounds so delicious! YUMMY!

Thanks for joining Cooking and Crafting with J & J!

Julie's Lifestyle said...

Yes, I agree with Jess, this soup sounds so good.
Thanks for sharing this at Cooking and Crafting with J&J.

Link Within

Related Posts with Thumbnails