Sunday, December 18, 2011

28th Recipe Spicy Sweet Potato and Peanut Butter Soup

This is a great winter soup and the peanut butter gives it a great flavor. Try it you will be surprised at how well it tastes.
Servings: 8
1/2 cup of low fat  sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and
1 tablespoon butter or low fat margarine
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken stock (low fat)
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root (you can also us jar or canned ginger if fresh is hard to get)
1/4 cup smooth low fat peanut butter
1 lime, juiced
2 tablespoons chopped fresh or dried cilantro or
salt to taste
1 large roma (plum) tomato but can use other types of tomatos, seeded and
1.In a small bowl, mix the sour cream and lime zest together. Then place in a covered dish in the refrigerator for the flavors to blend.
2.Melt butter or margarine in a large pot over medium heat. Add onion and garlic, cook until soft not brown for about 5 minutes. 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, regular blender or food processor. If using a blender or food processor puree in small batches, 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 tablespoon of the sour cream and lime zest you had in the refrigerator, ganish with few pieces of diced tomato, and a sprinkle of cilantro.

You can cook the sweet potatoes a head of time to make them easier to peel and dice. We have cooked sweet potatoes, peeled and bagged them in freezer bags so when we need them for recipes it is easy to defrost and use. Hope you enjoy this recipe!

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