Spicy Sweet Potato Soup recipe

8 servings

1/2 cup sour cream

1 teaspoon grated lime zest

2 large sweet potatoes, peeled and cubed

1 tablespoon butter

1 onion, sliced

2 cloves garlic, sliced

4 cups chicken stock

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 tablespoons grated fresh ginger root

1/4 cup smooth peanut butter

1 lime, juiced

2 tablespoons chopped fresh cilantro

salt to taste

1 large roma (plum) tomato, seeded and diced

In a small bowl, stir together the sour cream and lime zest.

Set aside in the refrigerator to allow the flavors to blend.

Melt butter in a large pot over medium heat.

Add onion and garlic, and cook for about 5 minutes, until softened.

Add sweet potatoes, and chicken stock.

Season with cumin, chili flakes and ginger.

Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.

Puree the soup using an immersion blender or regular blender.

If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage.

Whisk peanut butter into the soup, and heat through.

Stir in lime juice, and salt.

Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.