I know spring is here… but that doesn’t mean it is the end of soup season! Rainy spring days are just as a much a call for a hot bowl of soup to warm you up [perhaps while watching some March Madness, as we have been doing a lot lately] as cold winter nights are, especially when said soup is light, flavorful, and filling. This Sweet and Spicy Peanut Soup fits the bill perfectly. It’s full of sneaky nutrition as it packs in fresh vegetables like peppers, tomatoes, carrots, onions, and sweet potatoes under the guise of rich peanut butter, spicy cayenne pepper, and a hint of ginger. We enjoyed munching on a grilled provolone cheese sandwich alongside this spicy soup, but I could also see it pairing well with a big green salad, a light pasta dish, or even served chilled gazpacho-style, if cold soup is your thing.
I prepped everything the night before and threw it in the crock pot in the morning to cook all day long, but the original recipe calls for making it on the stove-top in less than an hour. If you do the latter, saute the onions, peppers, and carrots with garlic to soften everything up and release some of the flavors a little before throwing everything in a big stockpot, bringing to a boil, and then simmering away until soft and blend-able. And be aware if you have an aversion to spicy food like me that this soup is HOT! Ben loved it, but next time I make it I am going to tone down the cayenne pepper initially for more control. Definitely didn’t think that one through too well… Regardless though, this is one flavorful soup that has earned itself a place in my soup repertoire, and I hope you love it as much as we do!
Sweet and Spicy Peanut Soup [adapted from The Food You Crave by Ellie Krieger]
- 1 tablespoon canola oil
- 1 cup sweet or white onion, diced
- 15 ounce jar roasted poblano peppers [could substitute 2 cups fresh red bell peppers or roasted red peppers]
- 1 cup carrots, diced [about 3 medium or 2 large carrots]
- 1/2 teaspoon cayenne pepper*
- 1 clove garlic, minced
- 1 teaspoon ginger
- 1/2 teaspoon freshly ground black pepper
- 1 large sweet potato, peeled and diced [about 2 cups]
- 6 cups chicken or vegetable broth
- 1 – 14.5 ounce can diced tomatoes with their juices [I prefer no-salt-added]
- 2/3 cup creamy natural peanut butter
- 2 teaspoons honey
Combine all ingredients in a large crock pot and stir to mix well. Cook on low for 6-8 hours, then puree with an immersion blender [or carefully blend in batches in a food processor or blender]. Serve garnished with sour cream and/or cilantro.
This soup is spicy… so I would recommend decreasing or eliminating the cayenne pepper altogether so you don’t spice yourself out like I did. I can’t wait to make a less spicy version of this again.
Click here for the printable version: Sweet and Spicy Peanut Soup