Last winter I visited Oregon and was having a rather rough visit. I was on my own with a four month-old, barely sleeping, and my dad had just been admitted to the hospital. Oh and I was starving at any given moment of the day (breastfeeding you guys!). My sister-in-law hosted the lot of us over for dinner for a cozy night in with a crackling fire and multiple courses. Bits of snow still dotted the ground from the previous week’s blizzard and the lovely scene was set. She served spicy peanut sweet potato soup and it fit every criteria I wanted that night: comforting, warm, hearty, filling, and delicious. I asked for the recipe immediately! Upon making it for the first time I was utterly surprised at how easy it was. Seriously, just chop up a few things, boil, and simmer. And if you’re in even a bigger hurry buy pre-diced sweet potatoes and a rotisserie chicken, then half the battle is over. I’ve made it a few times since when we had company of our own and it perfectly suites casual cold-weather entertaining. The soup is deceptively quick to prepare and everyone always wants a second helping!
- Two tablespoons olive oil
- Two cups diced red onion
- Two tablespoons chopped garlic
- One tablespoon chili powder
- One teaspoon cayenne pepper
- One tablespoon dried red pepper flakes
- Two teaspoons sea salt
- One cup diced carrots
- One cup diced celery
- One cup diced bell pepper
- Four cups diced sweet potatoes
- Two quarts chicken broth
- One cooked chicken or four boneless, skinless chicken breasts (I seasoned these with olive oil, sea salt, and pepper and grilled on the BBQ then diced prior
- One can diced tomatoes (12 oz)
- One cup peanut butter
- Cilantro for garnish
- Peanuts for garnish
- Saute onions, garlic, and seasonings in oil in a large pot. (I used a gigantic Dutch oven, this recipe yields quite a bit!)
- Add carrots, celery, pepper, and sweet potatoes. Stir with a wooden spoon until all vegetables are coated with onion and seasoning mixture.
- Stir in broth, chicken, diced tomatoes, and peanut butter.
- Bring to a boil and reduce to a simmer for 10-15 minutes.
- Serve with brown rice (optional) and garnish with fresh cilantro and peanuts.
Stephanie Mackowiak says
Lesleigh,
This looks delicious and it should be perfect for the long and cold winter we’re expecting. Also, I love those bowls, would you mind sharing where you found them?
Hope all is well.
Stephanie
lesleigh frank says
Thanks Stephanie! Let me know if you make it! The bowls are from Pottery Barn, they are the Emma Collection from several years ago but I believe they still carry the line.
Stephanie Mackowiak says
I made this last night and it was FABULOUS. I’m a wimp when it comes to heat so I left out the cayenne and red pepper flakes and it was still amazing. Thanks for sharing.
lesleigh frank says
Wonderful! I am so glad you made it and it turned out so well!