SO Spicy Sweet Potato Soup

Spicy Sweet Potato Soup


½  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

½  Teaspoon ground cumin

¼  Teaspoon crushed red pepper flakes

2  Tablespoons grated fresh ginger root

¼  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. Credits:, Inc., 2012.

Serving Size: 8 servings per recipe

Cook Time: 1 hour