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Sweet and Spicy Peanut Soup

Sweet and Spicy Peanut Soup

It’s like liquid sweet potato pie with a kick to it!


  • 1 c (1 medium) Good Roots® green bell pepper, diced (RFS# 13706)
  • 1 c (1/2 medium) Good Roots® yellow onion, diced  (RFS# 13626)
  • ¼ c chopped peanuts (RFS# C9702)
  • 1 Tbsp Villa Frizzoni® canola oil (RFS# F8624)
  • 2 ¼ - 2 ½ c (2 medium)baked sweet potatoes, skins removed and diced (RFS# 75768)
  • 2 c vegetable broth (RFS# 78874)
  • 2/3 c Katy’s Kitchen® peanut butter (RFS# 31766)
  • 2 Culinary Secrets® bay leaves (RFS# 22030)
  • 2 tsp Tabasco® sauce (RFS# 28240)
  • Salt to taste
  • ¼ c fresh lemon juice(RFS# 21352)
  • 1 ½ c heavy cream or whole milk
  • Additional chopped peanuts for garnish (RFS# C9702)


  1. Combine green pepper, yellow onion, and peanuts in a bowl.
  2. Heat oil in a medium Dutch oven over medium heat.  Gradually add vegetable/nut mixture to oil and heat until soft, stirring constantly to avoid scorching.
  3. Add sweet potatoes, vegetable broth, peanut butter, and seasonings.  Simmer for 15 minutes.  CCP: Cook to minimum internal temperature of 165°F.
  4. Remove bay leaves.  Add lemon juice.
  5. Puree the mixture with a hand blender until smooth.
  6. Add cream or milk.  Stir until mixed.
  7. Garnish with chopped peanuts.
  8. Serve 1 cup each.

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