Recipes · Soups & stews
Sweet Potato and Peanut Soup with Ginger
AI-written · not yet kitchen-tested
Loosen peanut butter with some liquid first to prevent lumps. Sweet potato pieces should crush easily before blending.
Sweet Potato and Peanut Soup with Ginger
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 650 g (1.4 lb) sweet potatoes
- 100 g (3.5 oz) onion
- 20 g (0.7 oz) ginger
- 2 tbsp canola oil
- 1000 ml (4 1/4 cup) water
- 60 g (2.1 oz) unsweetened peanut butter
- 2 tbsp lime juice
- 1 tsp salt
Method
- Peel sweet potatoes and cut into 3/4-inch cubes. Finely chop the onion and peeled ginger.
- Soften onion and ginger in oil for 5 minutes. Add sweet potatoes, water and salt and simmer for 20 minutes, until tender.
- Whisk peanut butter with a ladle of hot soup, then return it to the pot. Blend until smooth, stir in lime juice and divide among four bowls.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.