Spicy Sweet Potato Soup…Mmmmm….

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.

Spicy Sweet Potato Soup (via AllRecipes)

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 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
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.

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.

Delicious.

2013-06-11 18.15.19

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