1.02.2013

Spicy Sweet Potato Soup

Since it's been frigid for us So-Cal people, my mom and I made this soup when we were visiting after Christmas. She had a lot of extra sweet potatoes that weren't used on Christmas day, and we made good use of them.

This soup turned out very well, although it could use less lime and more curry. Enjoy!


Spicy Sweet Potato Soup


Ingredients:
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

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


Directions:
1.In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
2.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.
3.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.
4.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.

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