Herby Sweet Potato Soup With Peanuts
Updated October 10, 2023
Linda Xiao for The New York Times
- Total Time
- 55 minutes
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 tablespoons olive oil
2 teaspoons cumin seeds
1 small yellow onion, finely chopped
3 garlic cloves, finely grated
Fine sea salt and black pepper
2 medium sweet potatoes, peeled and cut into 1 ¼-inch pieces
1 teaspoon five-spice powder
1 cup bulgur
2 cups vegetable or chicken stock
¼ cup finely chopped parsley
⅓ cup finely chopped cilantro
⅓ cup finely chopped dill
1 teaspoon Aleppo pepper flakes or ½ teaspoon crushed red pepper
1 teaspoon granulated sugar
⅓ cup roasted peanuts, roughly chopped
½ teaspoon toasted sesame oil
1 lemon, halved
Nutritional analysis per serving (4 servings)
53 grams carbs; 4 milligrams cholesterol; 503 calories; 19 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 9 grams fiber; 706 milligrams sodium; 13 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, heat 3 tablespoons olive oil and the cumin over medium-high for 2 minutes, until the cumin is toasted and fragrant. Reduce the heat to medium, add the chopped onions, about two-thirds of the garlic, 2 teaspoons salt and a good crack of pepper. Cook for 5 minutes, stirring occasionally, until the onions are translucent and slightly softened.
- Step 2
Add the sweet potatoes and cook for 4 minutes, stirring from time to time, until lightly caramelized but not yet cooked through. Add the five-spice and cook for 1 minute, just until it starts to stick to the pan, then add the bulgur, stock and 4 ¼ cups water. Bring to the boil, then cook for 15 minutes, undisturbed, until the sweet potatoes have softened and the bulgur is cooked through.
- Step 3
Stir in the parsley, cilantro and dill, and cook for 1 minute more, then remove the pan from the heat.
- Step 4
Make the peanut topping: Set the pepper flakes, sugar and the remaining garlic in a small heatproof bowl. Place the peanuts and the remaining 3 tablespoons olive oil in a small pan over medium-high heat. Cook for 1 to 2 minutes, just until the peanuts start to turn golden brown, then pour the peanuts and oil over the chile-garlic mixture. Stir to combine, then, once the mixture is slightly cooled, add the sesame oil.
- Step 5
When ready to serve, season the soup with 4 teaspoons lemon juice from 1 lemon half, then ladle the soup into individual bowls. Spoon over the peanut topping, grate lemon zest from the remaining lemon over the top of each bowl and serve.
Private Notes
Comments
I read these comments as I sit eating a bowl of ghee fried apples, basking in the sweetness of everyone’s experiences and the goodwill it takes to leave a positive comment. These comments are a daily stress reducer.
Incomprehensible to me that a veteran chef calls for bulghar to be ready in texture at the same time as ANYTHING, let alone sweet potato, that may lose flavor fall and fall apart. Veteran soup maker here advises: If texture of bulghar (or orzo or….) matters, cook it separately and add it, warm, at the end.
Aside from substituting butternut squash for the sweet potato, I followed the recipe to the letter. OMG!! My hubs said it was the “best thing I ever made” and it’s all he ever wants to eat— high praise indeed! I used a pastry cutter to chop up the squash a little, next time (and there WILL be a next time!) I’ll cut cut the squash into smaller pieces. Really amazing—I’m considering making it the first course for our T-Day dinner.
I had high expectations for this soup. I was intrigued by the list of ingredients and the peanut topping. We loved all the fresh herb flavor, but, I’m not sure it was a huge standout… it was good, I’ll still eat it. lol! I squeezed a lemon over the whole thing at the end of following the recipe which helped lift it. The smell of the 5 spices may have put me off. I might try again with Baharat, instead. Cardamom might be just the trick.
Used quinoa instead of bulgar since we couldn't find it. It's so good!
My favorite soup. I never have bulgar so I use lentils instead, but otherwise follow the recipe closely. The peanut topping is great with other soups too.