Bonnies Sweet Potato Peanut Jalapeno Soup Recipes

AFRICAN SWEET POTATO AND PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
• Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
• Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

SWEET POTATO JALAPENO SOUP RECIPE - (4.1/5)

Steps:

• First, preheat your oven to 400 degrees, rinse off your jalapenos, wrap in foil, and throw them in for 20 minutes. Then take them out and give them a rough chop. Scrub your sweet potatoes and cut them in half. Bring a large pot of water to boil and add in sweet potatoes. Boil until you can stick them and they are soft. Drain and let them cool until you can handle them. Peel off the skin, set aside. While potatoes are cooling, add butter to the soup pot over medium-high heat. Add onion, saute until onions are translucent, add garlic and saute about one more minute. Cook your bacon separately in the microwave, oven, or in a skillet. When cooked, break 3 of the slices into pieces and add to the onions and garlic. Add chicken broth to the pot, cover and bring to a boil. Slice the peeled sweet potatoes into bite sized pieces and add to the soup pot. Add jalapenos, cumin, cilantro, and half-and-half. Stir into soup. Sprinkle with a little salt and pepper. Use your immersion blender or regular blender, to blend all the ingredients until they are smooth with no lumps. Add salt and pepper to taste. Sprinkle remaining bacon and some cilantro on top.

CHICKEN, SWEET POTATOES & PEANUT BUTTER SOUP (OTHERWISE KNOWN AS AFRICAN CHICKEN-PEANUT SOUP)

Steps:

• Boil chicken breasts either in plain water or add some poultry seasoning to the water while boiling to give it more flavor. Cook until chicken is not pink and then drain and let the chicken cool. Cut up the chicken into small pieces after it's cooled.
• Place olive oil in a large pot and your cubed/diced sweet potatoes and cook them in the oil for 3 minutes.
• Add the onion, red bell pepper, garlic & jalapeño to the sweet potatoes and sauté for 5 minutes.
• Stir in the chicken, salsa, ground cumin, chicken broth and black beans & bring to a boil.
• After the mixture has reached a boil, turn down the heat to a simmer. Get your 1/3 cup PB and a little bit of the soup broth & mix it together before dumping the PB into the pot. Then add that into the soup mixture. Let simmer on low for 15 -20 minutes and then serve when your ready!
• Serve with some warm crusty bread, it's delish!

JALAPENO SWEET POTATO SOUP

Steps:

• In a large stock pot, saute bacon and onion in butter until just tender.
• Add garlic and cook about 2 more minutes.
• Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
• Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
• When done, add soda, cilantro and milk.
• Coarsely mash potatoes with a potato masher.
• Stir well and re-adjust salt and pepper.
• Simmer for 15 minutes, stirring frequently.
• NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.

SWEET POTATO JALAPENO SOUP

Steps:

• Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft.
• When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
• Peel and chop onion. Finely chop bacon and garlic.
• In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
• Add chicken broth. Cover and bring to a boil.
• Dice half the sweet potatoes and stir into boiling broth.
• Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.
• Serve and Enjoy!

BONNIE'S SWEET POTATO PEANUT JALAPENO SOUP

Steps:

• 1. Pour olive oil and melt butter in large dutch oven. Put on medium heat.
• 2. Add the shallots, celery, carrots, jalapeno, stir and cook until soft, then add the sweet potatoes, cook and stir five minutes. Add the cumin and nutmeg.
• 3. Add chicken broth, and make sure it just covers the potatoes. If it doesn't, add some more.
• 4. Let the mixture come to a boil, then cover and turn down the heat to a simmer. Simmer until the potatoes are tender. (45 minutes to an hour)
• 5. Puree the soup in batches in a blender until creamy. WARNING: Do small batches in the blender ON LOW to avoid burning yourself! The hot liquid jumps up and can overflow on high. Put the pureed soup in a pan as you finish each batch, then transfer the mixture back to the dutch oven. Heat, the soup, add the peanut butter to it and mix well. Then add the heavy cream and mix again. Heat the soup until it is hot, but don't boil it. Serve immediately with my hot French rolls (this site) and butter. Add hot sauce to the soup if desired. Enjoy!