spicy sweet potato soup

Ingredients

• Servings: 8
• 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

Recipe

• 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.