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Yam and Peanut Butter Soup

This soup is great for cool days. It is smooth and creamy and combines two of my favorite foods: Yams and peanut butter.

Yam and Peanut Butter Soup


  • 2 10-12 oz yams, scrubbed
  • 1 lg onion, chopped
  • 1 Tbsp olive oil
  • 1/2 cup creamy peanut butter
  • 4 cups chicken or vegetable broth
  • 1/4 tsp curry powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • Chopped roasted peanuts (optional)


  1. Prepare yams:
    • Heat oven to 375 degrees.
    • Pierce yams with fork.
    • Bake until tender, about 50 minutes.
    • When cool enough to handle, peel.
    • Mash yams.
  2. Prepare soup base:
    • Saute onion in oil in large saucepan over medium-low heat, stirring, until translucent. About 10 to 11 minutes.
  3. Prepare soup:
    • In a large blender, combine yams, onion, peanut butter, broth and spices.
    • Blend until smooth.
    • Return soup to saucepan.
    • Simmer over low heat, stirring occasionally, about 45 minutes
    • Season to taste with salt, pepper and additional spices listed above.
  4. Serve soup:
    • Makes about eight servings.
    • Garnish with chopped nuts.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.