Sweet Potato Soup


It’s soup weather.  Here’s a hearty one.  It’s so thick and hearty that I want to call it a potage, but that would be pretentious, right?  This recipe makes a large batch.

Sweet Potato Soup, adapted from The Shiksa in the Kitchen


  • 2 medium sweet potatoes
  • 3 zucchini
  • 1 onion
  • 2-3 cloves garlic
  • olive oil
  • 6 cups vegetable or chicken stock
  • 1 14.5 oz. can diced tomatoes
  • 1 T. fresh thyme
  • 1 t. cumin
  • 1/2 t. ground ginger
  • 1/8-1/4 t. cayenne pepper
  • salt
  • 1/4 c. peanut butter (I prefer crunchy because I like the texture in the soup)


1) Peel the sweet potatoes, cut into small pieces.  Slice the zucchini.

2) Chop the onion and garlic.  Heat some olive oil in a stock pot or Dutch oven and cook the onions and garlic until softened.

3) Add all the other ingredients except the peanut butter.  Bring to a boil and reduce to a simmer; simmer for 25 minutes.

4) With an immersion blender (or regular blender), puree the soup.  I like to mostly puree it but leave a few chunks for texture.

5) Stir in the peanut butter.  Taste and add salt if needed.


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