West African Sweet Potato Soup

BY Joel Fuhrman TIMEMarch 19, 2022 PRINT

Serves 6


1 large onion, chopped
1 cup chopped celery
2 tablespoons minced fresh ginger
1/8 teaspoon hot pepper flakes, or to taste
4 cups peeled chopped sweet potatoes
3 cups water
3 cups low sodium tomato juice
1 cup no-salt, no-oil-added peanut butter
1/4 cup chopped parsley or cilantro


Heat 2-3 tablespoons water in a soup pot and water saute onions and celery until tender. Stir in the ginger and hot pepper flakes and saute for one minute. Add sweet potatoes and water, bring to a boil, cover, reduce heat and simmer until potatoes are very tender, about 20 minutes.

Stir in tomato juice and peanut butter. Working in batches, blend the soup in a high-powered blender. Return to the pot, add the parsley or cilantro and reheat.

Per Serving:

Calories 372
Protein 13 g
Carbohydrates 35 g
Sugars 14 g
Total Fat 21.9 g
Saturated Fat 4.5 g
Cholesterol 0 mg
Sodium 164 mg
Fiber 7.1 g
Beta-Carotene 8738 ug
Vitamin C 42 mg
Calcium 80 mg
Iron 2.1 mg
Folate 83 ug
Magnesium 110 mg
Potassium 923 mg
Zinc 1.9 mg
Selenium 3.8 ug

This article was originally published on

Joel Fuhrman
Joel Fuhrman, M.D. is a board-certified family physician, seven-time New York Times best-selling author and internationally recognized expert on nutrition and natural healing. He specializes in preventing and reversing disease through nutritional methods.
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