Spicy Sweet Potato Soup

Ingredients

• 1 tablespoon butter 
• 4 cups chicken stock see 
• 2 tablespoons cilantro leaves fresh chopped
• 2 tablespoons ginger fresh grated
• 2 cloves garlic sliced
• 0.5 teaspoon ground cumin 
• 1  juice of lime juiced
• 1 teaspoon lime zest grated
• 1  onion sliced
• 0.3 teaspoon pepper red crushed
• 1 large roma tomatoes diced seeded (plum)
• 8 servings salt to taste
• 0.3 cup creamy peanut butter 
• 0.5 cup cream sour
• 2 large sweet potatoes and into cubed peeled

Equipment

• bowl
• ladle
• whisk
• pot
• blender
• immersion blender

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.
3. Add onion and garlic, and cook for about 5 minutes, until softened.
4. 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.
5. 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.
6. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
7. 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.