Venango County Recipe of the Day: Sweet Potato Soup

| September 25, 2019

Serve this mild and flavorful fall soup with buttermilk biscuits!

Sweet Potato Soup


1 large onion, chopped
1 medium sweet red pepper, chopped
2 medium carrots, chopped
2 teaspoons canola oil
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
1 – 32 oz. carton plus 1 – 14 1/2 oz. can reduced-sodium chicken broth
1 – 14 1/2 oz. can diced tomatoes, undrained
1 large sweet potato, peeled and cubed
2/3 cup creamy peanut butter
2 teaspoons honey
4 green onions, chopped


~In a large saucepan, saute the onion, red pepper, and carrots in oil for three minutes. Stir in the ginger, garlic, cayenne, and pepper; cook two minutes longer.

~Add the broth, tomatoes, and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes (or until potatoes are tender).

~Cool slightly. In a blender, cover and process soup in batches until smooth.

~Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted.

~Garnish servings with green onions.

~Makes eight servings.

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Category: Local News, News, Recipes, Soup