Nutty Sweet Potato Soup

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I was so surprised by the flavors. They went so well together. The soup was delicious and filling. Yummy! I cut the cayenne down by half.

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This soup is sooo yummy!! My husband even LOVED it, and he doesn't even like soup : He is begging me to make it again next week. I did use 1/8 of a teaspoon of cayenne instead of the full teaspoon, and it had just the right amount of kick for us :

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Wonderful blend of flavors. I agree with the other reviewers that the cayenne was too much. I used half the amount it still had more kick than I'd like. The peanut butter and sweet potatoes blend together to make an entirely new flavor. Although you can taste a hint of the peanut butter, I think people would have a difficult time identifying the sweet potatoes. I only made 3 changes to the recipe - 1 I used stewed tomatoes, 2 I added about 1 tsp of salt, and 3 I used Jif instead of "natural" peanut butter. This definitely needed the salt to bring out the flavors. The scallions on top are a nice touch, but chives or chopped peanuts would work well, too.

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When I was first making the soup it smelled and looked so good. But when I finished making it and tasted it, I was overwhelmed by the peanut butter. It was the only thing I could taste. I couldn't even eat half a bowl because it was so rich, and this is coming from an avid peanut butter lover. IF I ever make this soup again, I will definitely either use a third of the peanut butter or cut it out completely.

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Like I said, really the best soup ever. My usually not so healthy eating boyfriend said I could make it every week and that he would happily eat it. Since I'm a vegetarian and he's a meat eater I'm always looking for something we can both enjoy. I don't always want to give up my healthy eating habits to make something cheesy and rich that I know he might enjoy. Just sub the chicken stock for vege stock for a tasty vegetarian version.

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This soup is now a staple in our home! I have substituted one small apple for the honey and sometimes use sesame butter instead of peanut. Yummy!

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I've tried this recipe with sweet potatoes and with butternut squash - came out great both times. I also stir in about 1/2 cup of frozen peas with the scallions, for the texture variation. I garnish with a couple of toasted pumpkin seeds, also. This soup is a really nice change of pace.
Taking a hint from other reviewers, I cut the cayenne down a tad and it had plenty of heat - I can take a lot of heat, but cayenne pepper does vary quite a bit in intensity.

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I absolutely love this soup. It has so much flavor, tasted almost like an asian curry.

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Just made this and just had some. Easy to make and delicious. I did not find it to be too hot, but I like spicy food. I also added some curry powder at the end and some chopped peanuts. I'll bet that this is good cold, too, which I will try later.

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I agree with Ann from Palo Alto. I also used 1/4 tsp. instead of 1/2 tsp of cayenne pepper and I wish I would have used less. It was still very good. I did not have any creamy peanut butter on hand so I used crunchy -- it really brought the peanut flavor plus it added a little texture. I used a dallop of sour cream to cool down the heat from the cayenne pepper. Even my kids liked this recipe.