Herby Sweet Potato Soup With Peanuts

This sweet potato soup is both fresh and hearty, with layers of flavors and textures throughout. The sweet potato brings an autumnal warmth, brightened by handfuls of fresh herbs and a squeeze of lemon juice added just before serving. Feel free to swap the sweet potato for pumpkin or any winter squash — this soup is versatile — and use small pasta shapes like orzo if you don’t have bulgur on hand. The topping and soup can be cooked a day in advance, but you’ll want to add the herbs and lemon juice when ready to serve in order to optimize their bright notes.

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Ingredients

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

503 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 13 grams protein; 706 milligrams sodium

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.

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 4¼ 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.