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Recipe Detail Page
Spicy Sweet Potato Soup
Winter 2002
The surprise ingredient is peanut butter in this delicious soup, which can be made a day or two ahead and refrigerated.
Serves 6
1/2 cup (125 mL) crème fraîche or sour cream
1 tsp (5 mL) grated lime zest
1 large plum tomato
1 1/2 to 2 lbs (750 g to 1 kg) sweet potatoes (about 2 large)
1 tbsp (15 mL) butter
1 onion, sliced
2 large garlic cloves, sliced
4 cups (1 L) chicken or vegetable stock
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) crushed chilies
2 tbsp (25 mL) grated fresh ginger
1/4 cup (50 mL) crunchy or creamy peanut butter
1 lime
2 tbsp (25 mL) chopped fresh coriander or parsley
1. Stir crème fraîche with zest, then cover and refrigerate. Seed and dice tomato; set aside to use as garnish. Peel potato and cut into chunks.
2. Melt butter in a large pot over medium heat. Add onion and garlic. Cook 4 to 5 minutes or until softened. Add potatoes, stock, cumin, chilies and ginger. Bring to a boil, stirring frequently. Reduce heat and simmer 15 minutes, covered, or until potatoes are soft. Puree soup in batches in blender or food processor; return to pot.
3. Using a whisk, stir peanut butter into soup. Heat until hot. Squeeze juice of lime into soup. Taste and add salt as needed. Stir in coriander. Ladle into warmed bowls and add a dollop of crème fraîche. Top with a few diced tomatoes.
Serves 6
