Sweet Potato And Peanut Soup

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This Sweet Potato, Lime, & Peanut Soup was adapted from Anna Jones’ newest cookbook, A Modern Way to Cook. This subtly sweet soup is sure to warm you on a cool fall evening and pairs beautifully with a fresh baguette.

It’s fall! Which also means it’s cookbook season! Woot woot! I’m also starting to feel like I got my photography groove back. I love shooting dark and moody photos and am so glad to be done with the bright and airy summer vibes (for now, at least). Now if only the temperature would dip below 80 degrees during the day, here in the Midwest, so it would start feeling like fall…

I’m sharing with you another cookbook recipe today from Anna Jones’ new cookbook, A Modern Way To Cook. As you probably remember, I shared a recipe from her first book a few springs back and raved about how it was one of my favorite books of the year. A Modern Way to Cook is along the same lines as her first book with a ton of simple and nourishing vegetarian recipes. Some of the recipes are a little vague but, as a seasoned cook, I appreciate the casual vibe of them and take it as an open invitation to create my own versions of her recipes. I’ve already book marked a ton of quick dinners (you can see the book marks peeping out in the photo at the bottom of this post) which I’m excited to have on busy work nights.

This soup is mash-up of her Sweet Potato Peanut Stew and her Coconut Corn Chowder. I really wanted that smokey coconut topping in my life so I figured it couldn’t hurt to put it on a fall soup. And guess what? It didn’t disappoint. Subtly sweet and smokey, this soup is just what I needed to welcome in the cooling fall evenings.

Sweet Potato Lime And Peanut Soup recipe below:

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Sweet Potato And Peanut Soup

This Sweet Potato, Lime, & Peanut Soup was adapted from Anna Jones' newest cookbook, A Modern Way to Cook. This subtly sweet soup is sure to warm you on a cool fall evening and pairs beautifully with a fresh baguette.

Course: Main

Cuisine: Vegetarian

Servings: 6 servings

Calories: 188 kcal

Author: Anna Jones

Ingredients

• 1 red onion , diced
• coconut oil
• 2 pounds sweet potatoes
• 1 tsp smoked paprika
• 1 1/2 liters vegetable broth
• 1 Tbsp soy sauce
• 1 Tbsp maple syrup
• 1 Tbsp peanut butter
• 1 tsp garlic chili sauce
• Juice from 1/2 lime
• Salt / Pepper , for seasoning

For the toppings:

• Handful of coconut flakes
• 1 Tbsp maple syrup
• 1 tsp smoked paprika
• Coconut yogurt , for drizzling on top (optional)
• Fresh herb , for sprinkling on top (optional)

Instructions

1. Heat a large saucepan over medium-high and add a knob of coconut oil. Add onions and saute for 5 to 7 minutes or until soft. Add in sweet potatoes, 1 tsp smoked paprika, and a dash of salt along with vegetable broth. Bring to a simmer and let simmer for 10 minutes, or until the sweet potatoes are soft.
2. Once the potatoes are soft, remove from heat and use an immersion blender until completely pureed. Add soy sauce, maple syrup, peanut butter, chili sauce, and lime juice and puree again. Return to burner and let simmer until thick and at desired consistency. Season with salt and pepper (and more lime juice, if needed).
3. For the coconut topping: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss coconut flakes, 1 Tbsp maple syrup, and 1 tsp smoked paprika together and spread onto a single layer on baking sheet. Bake for 5 - 7 minutes or until browned.
4. To serve, divide between 6 bowls and top with coconut yogurt, herbs, and smoky coconut flakes.

Nutrition Facts

Sweet Potato And Peanut Soup

Amount Per Serving

Calories 188 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 1305mg57%

Potassium 590mg17%

Carbohydrates 41g14%

Fiber 5g21%

Sugar 13g14%

Protein 3g6%

Vitamin A 22310IU446%

Vitamin C 5mg6%

Calcium 57mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

RECIPE

*DISCLAIMER: I received this book from Blogging for Books in exchange for an honest review.