Spicy Peanut Soup

Campbell's Spicy Peanut Soup Recipe

Sweet potatoes and peanut butter form the base for this creamy soup that gets a kick from green onions and ground red pepper.  It's special enough to serve to guests, but easy enough to make on a weeknight.

At a glance

Prep

15 min.

Total

45 min.

Serves

8

Servings: 1/2 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

2 tablespoons vegetable oil
2 large onions, diced (about 2 cups)
2 large carrots, diced (about 1 cup)
1 tablespoon minced fresh ginger root
1/4 teaspoon ground red pepper
6 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 large sweet potatoes, peeled and diced (about 3 cups)
1 cup creamy smooth (creamy) peanut butter
1/3 cup sliced green onion (scallion) or chives
1/3 cup chopped dry roasted salted peanuts

How to Make It

  • 1

    Heat the oil in a 4-quart saucepot over medium heat. Add the onions, carrots and ginger and cook until they’re tender-crisp. Add the red pepper and cook for 1 minute.

  • 2

    Stir the broth and sweet potatoes in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Stir in the peanut butter.

  • 3

    Place 1/3 of the broth mixture in a blender or food processor. Cover and blend until smooth. Pour into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat until the mixture is hot. Season to taste. Divide the soup among 8 serving bowls. Top each serving of soup with the green onions and peanuts.

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RID#27081

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