Gluten Free Vegetarian Soups: Sweet Potato Peanut Soup Recipe

peanutpunkinsoup4.jpgAt last it has turned to fall, and the farmer’s market and shops are overflowing with sweet potatoes, squash, and pumpkins of all kinds. This time of year always makes me crave soup and stews. Last week I made a delicious soup recipe from one of my favorite incidentally vegetarian cookbooks, Peanut Butter Planet. It had sweet potatoes, tomatoes, and peanut butter, and no dairy whatsoever- and yet was still a creamy, delicious fall soup! If you can’t have peanut butter, try almond butter, sunflower butter, or even soy butter. Both of us enjoyed this delicious soup. It is especially good with bread sticks or served with gluten free corn muffins. The ingredients are economical as well. So, next time you need a big pot of simmering soup to warm you up, why not try this yummy recipe?

Curry Sweet Potato Peanut Soup
Ingredients
1 tbsp olive oil
1 large onion, chopped
1 clove garlic, chopped
1 28 oz can tomatoes
5 cups vegetable broth (i like bullion)
2 lg sweet potatoes, peeled and cubed
3/4 cup natural 100% peanut butter (or soy butter, or sunflower butter etc.)
1 tbsp. curry powder
1/4 tsp cayenne
salt to taste
Directions
Cook onion and garlic in heated olive oil over medium heat until softened, covered.

Throw in your sweet potato cubes and then your tomatoes and broth. Bring everything to a boil and then lower to a simmer, cooking for around 30 minutes or until sweet potato cubes are soft.

Stir in everything else, letting the peanut butter dissolve. Take off burner, let cool, and begin putting in blender in batches. Put your creamy soup back in a pot and reheat it on the stove if necessary.

Enjoy yummy, healthy, and inexpensive seasonal gluten-free soup!

Notes
Makes a big recipe- I froze one dish but still had more than we could eat in a few days.

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16 Responses to “Gluten Free Vegetarian Soups: Sweet Potato Peanut Soup Recipe”

  1. [...] Coming Soon: Posts On the Drawing Board Gluten Free Soups: Sweet Potato Peanut Soup Recipe Gluten Free Product Reviews: Amy’s Frozen gluten-free meals Part Two The Night the Boy Cooked: Smoked Salmon Risotto with Roasted Asparagus Yum of the Week: Perfect Green Tea Update on Project to honor Bette Hagman [...]

  2. I am so pleasantly surpised! I was expecting this to be similar to a soup that I make, but it’s SOUP =) (I know you said that in your menu, but it just didn’t click with me) I can’t wait to try this – it has some of my absolute favorite ingredients.

  3. That looks and sounds delicious! (What a great photo. . . .) I’m sad that I can’t eat tomatoes, though–wonder if there’s a good way around that tanginess in this recipe?

  4. Hi Mary Frances,
    It’s a very tasty soup! Let me know what you think if you try it. :)
    -Sea

    Hi Veg Paparazzo,
    Thanks! Hmmm… I’m trying to think of substitutes for the tomato. I don’t know how it will taste, but you could try carrot juice or pureed roasted red pepper, with some added lime or lemon juice, or vinegar. You can also add some tofu for creaminess, providing you don’t have a soy allergy. Let me know if you come up with something!
    -Sea

  5. I’m thinking this year will be the year I learn how to make great soup. Now, if only I had an amazing recipe. Then I tripped across your amazing recipe. Perfect timing!

    Cheers!

  6. [...] Wednesday: Vegan Curried Sweet Potato Soup Rice pilaf [...]

  7. That soup looks delish….I wonder what it would be like reduced a little and used as a sauce for veggies and rice?

    http://www.globalpeasant.blogspot.com

  8. Hi Diane,
    I thought it would be really good on rice noodles so I tried it- but somehow it ended up becoming bland with the added starch. I didn’t reduce it in the traditional sense so that might help if you wanted to use it as a sauce. I would also add some wheat free tamari and maybe put in some chunky veggies or tofu cubes… or maybe all three! Nuts might be good as well…
    -Sea

  9. [...] Wednesday:Book of Yum’s Curry Sweet Potato Peanut Soup with Toasted Tofu Sandwiches with Cranberry Sauce and Arugula [...]

  10. I am looking for a recipe that i tryed at our favorite asian restaurant. This looks similar but i think i will try it without pureeing the sweet potatoes and onions. I think a textured soup would be more interesting. Have you tryed it this way?

  11. Hi Lynne, I have not tried this recipe leaving the sweet potato in cubes, but you certainly can. Personally I prefer creamy blended soups, and think if you leave it whole the broth will be very thin. You could try blending some and leaving some in chunks… But any way you prepare it, I hope you enjoy the recipe.

    -Sea

  12. Wow! Delicious! It was a crowd pleaser. Even my finicky kids loved it! We garnished it with rinsed but not cooked frozen peas, chopped cilantro & scallions…mmmmmm!I am thinking about adding a can of coconut milk just prior to serving next time.To give it more Thai flair!
    thank you….Oh,I also added one more sweet potato.

  13. Hi Dara, Very glad you enjoyed the recipe. Coconut milk is always yummy. Let me know how it turns out next time!

    -Sea

  14. I made this today, and it’s great! I made a curried sweet potato soup last week, and it was okay, but the peanut butter really makes this fantastic!

    Thanks for such a great recipe.

  15. YUM! My husband and I just started eating veggie 3 days ago and found this simple recipe. It was amazing!! we added a little more cayenne and topped it off w/ cilantro and lime juice. SOOOOO good! Thanks for getting our veggie journey poppin the right way.

  16. Oh this looks really good, I was just thinking about making a sweet potato soup. I wonder how it would taste with soy base instead of tomato (or dairy if non vegan).

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