We get a lot of Sweet Potatoes in our CSA. I think, with summer setting in, we’ll get less now, but over the winter we got some nearly every week. I like sweet potatoes, but I am sick of them by now. So the question has been: what to do with these sweet potatoes?
A few months ago I discovered a recipe for a sweet potato soup. I tried it on a Sunday night when we had friends over and the reviews were great. Everyone loved it. Since then I’ve made it two more times.
1/2 cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and
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
|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.|
I only made a few changes. First, since we have a toddler in the house who is not a fan of spicy food (not to mention my wife, who is not a fan either), I cut down the crushed red pepper flakes. On the other hand, my wife loves cilantro. So in addition to having a small portion on hand to sprinkle on top, I tossed some in while cooking. Finally instead of pureeing it I used a potato masher to mash, leaving it a little chunky.