Sweet and Spicy Peanut Soup

Written by Meredith Hink MS, RD, CD
Yield: approximately 6 ½ – 7 cups


When the weather starts to turn cool, it’s time to “turn up the heat.” This spicy twist on a traditional soup adds a kick to an otherwise sweet soup.


  • 2 stalks celery, diced (1 cup)
  • 1 medium green pepper, diced (1 cup)
  • ½ medium yellow onion, diced (1 cup)
  • 1 Tablespoon vegetable oil
  • 2 medium sweet potatoes (2 ¼ -2 ½ cups)
  • 1 jalapeno pepper, thinly sliced
  • 1 qt vegetable broth
  • 1/3 cup natural peanut butter
  • 2 bay leaves
  • ½ tsp crushed red pepper flakes
  • ½ tsp sea salt
  • Juice of 1 lemon (1/4 cup)
  • 3 Tbsp coarsely chopped cilantro
  • 1 cup light, unflavored soy milk
  • Chopped, unsalted, roasted peanuts (for garnish)
  • Cilantro leaves (for garnish)


  1. Combine diced celery, green pepper, and yellow onion in a bowl.
  2. Heat oil in a large saucepan or Dutch oven over medium heat. Gradually add celery, green pepper, and yellow onion to oil and heat until soft.
  3. Microwave sweet potatoes* until soft. Peel away skin and cut into big chunks.
  4. Add to celery, green pepper, and onion.
  5. Add sliced jalapeno pepper, vegetable broth, natural peanut butter, bay leaves, red pepper flakes, and sea salt. Simmer for 15 minutes.
  6. Remove bay leaves and add lemon juice and chopped cilantro. Stir to mix, then transfer soup to food processor and process soup to smooth consistency.
  7. Return to saucepan or Dutch oven. Add soymilk and stir until mixed.
  8. Garnish with chopped peanuts and cilantro.
*Prep sweet potatoes by washing them thoroughly, cutting slits in them with a knife, and wrapping them in wet paper towel. Some microwaves have special settings for baking potatoes. If your microwave does not, set the sweet potatoes to heat on high for about 5 ½ minutes.