Spicy Sweet Potato and Peanut Soup with Black Beans

Spicy Sweet Potato and Peanut Soup with Black Beans

Peanuts and dried red chilies make a striking complement to orange-colored winter vegetables, and after the success of a spicy peanut pumpkin soup I decided to return to the theme with sweet potato. Peanut butter is used instead of whole peanuts this time around to form a creamy base to a chunky bean and vegetable soup that will warm, nourish and delight you and your guests. Be sure to use an unsweetened natural peanut butter.


Spicy Sweet Potato and Peanut Soup with Black BeansSpicy Sweet Potato and Peanut Soup with Black Beans
Recipe by
Published on January 19, 2009

Zesty and wholesome sweet potato soup with black beans and creamy peanut butter

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Ingredients:
  • 1 cup dried black beans (3 cups cooked or 2 14 oz cans)
  • 1 tablespoon olive oil
  • 1 large carrot, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1 large sweet potato, peeled and cubed
  • 1 teaspoon dried red chili flakes, or to taste
  • 2 tomatoes, chopped
  • 2 cups vegetable stock
  • 2 cups water
  • 1/4 cup natural peanut butter
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper
  • small handful of fresh parsley, finely chopped
Instructions:
  • Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside.

  • Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan Add the carrot, onion and garlic and sauté until the onions turn translucent, about 6 to 8 minutes. Turn up the heat slightly and toss in the sweet potato and chili flakes. Stir for a couple of minutes, then add the tomato and cook until the tomato has reduced slightly, about 5 minutes. Pour in the vegetable stock and water and bring to a slow boil. Reduce the heat to low, cover, and cook until the vegetables are tender, about 15 to 20 minutes.

  • Stir in the peanut butter and beans and let simmer for another 5 minutes to let the peanut butter melt into the soup and to warm the beans. Remove from heat and season with salt and plenty of fresh ground black pepper.

  • Serve hot with a sprinkling of chopped parsley for garnish.

Makes 6 servings

Spicy Sweet Potato and Peanut Soup with Black Beans

If you liked this recipe you may also enjoy:
Spicy Peanut Pumpkin Soup
African Bean and Peanut Soup

21 comments:

Laurie Constantino said...

Lisa, you are really the Soup Queen. Very impressive!

Ivy said...

What a lovely, comforting and filling soup!

MeetaK said...

lisa this has some spectacular flavors! love it!

Trupti said...

soup looks very delicious Lisa

Holler said...

This one is a feast for the eyes Lisa. What a gorgeous looking soup. Great flavour combinations :)

Ricki said...

Well, it's got sweet potatoes in it, so I already know I'll love it! Looks great.

DK said...

This is sounding and luking so yummy! Wont the sweet potatoes and peanut butter make this soup too sweet? or will the beans subdue it?

courtney said...

What's your thought on replacing the peanut with tahini? My daughter is allergic to nuts, but she can handle most seeds.

Laavanya said...

I'm not a fan of sweet stuff but was pleasantly surprised when I tasted some spicy pumpkin - black bean soup. This looks like another hit of a soup!

Bits of Life 'n' Taste said...

Something special and delicious!

Lisa said...

DK: It really isn't too sweet at all. Be sure to use natural unsweetened peanut butter. The black beans add a nice earthy flavour and texture to the broth and the spices temper the sweetness too.

Courtney, I think you could just do a straight substitution of tahini for the peanut butter. Sounds intriguing actually, and a bit subdued.

Kalyn said...

Bookmarking this one, it sounds like a total winner to me!

Emmie said...

Looks and souns like a perfect soup for the season. We all need some hearty food to warm us in the cold of winter.

aforkfulofspaghetti said...

Oh, oh, oh! I think I'm going to have to try this one - the addition of the peanut butter really does it for me... Sounds like a fabulous, really tasty soup - and looks great, too!

Kevin said...

This sounds so good! I really like the use of the peanut butter in this soup!

Usha said...

I am so going to try this soup soon...loved the flavors :-)

Nora said...

I made this soup for a superbowl party - it was a big hit! I served it with an option of some sour cream on top to cut the spiciness if people weren't into that - any other suggestions for toppings to reduce heat?

Lisa said...

Glad you enjoyed it Nora. Sour cream is a good idea. You might even want to consider sprinkling some shredded cheese on top.

Vicci said...

Lisa, I finally got around to making this and WOW! Absolutely delicious! Really, I never go wrong when choosing one of your recipes... thanks! :)

Laurie Meher said...

The sweet potato soup was a hit! I look forward to perusing your site for other recipes! Thanks for you Thanksgiving diner help! :)

PearCloud said...

Lisa, thanks for this recipe! Made it yesterday, it was yummy!!! Thank you very much for sharing such great recipes here, I really enjoy reading your blog!