Sweet Potato and Peanut Soup
Serves: 8-10
  • 2 TB Salted Butter
  • 1.5 lbs Chicken Breast (raw, boneless/skinless, cubed)
  • 1 tsp Smoked Paprika
  • 1 tsp Onion Powder
  • 1 (32 oz) Box Chicken Broth
  • 1 cup Chunky Peanut Butter
  • 2 cups Coconut Milk
  • 4 cups Sweet Potatoes (peeled and cubed)
  • 3 cups Carrots (cut into coins)
  • 1 cup Spinach (chopped)
  1. In a Dutch Oven, melt butter over medium heat and saute chicken with smoked paprika and onion powder for five minutes.
  2. While the chicken is sauteeing, prepare the peanut broth. In a blender, combine chicken broth, peanut butter, and coconut milk. Blend until combined. Add the peanut broth to the chicken.
  3. Add the cubed sweet potatoes and carrot coins to the soup. Cook for twenty minutes over medium heat.
  4. Remove from heat and add chopped spinach.
  5. Garnish with a splash of heavy cream or half and half.
Recipe by Dining with Alice at https://diningwithalice.com/soup/sweet-potato-and-peanut-soup/