About this recipe:Sweet potato soup warmly spiced and beautifully presented with a hint of nutty flavour. Makes a fab dinner party starter.
120ml soured cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter
1 onion, sliced
2 cloves garlic, sliced
1L chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon crushed red chilli flakes
2 tablespoons grated fresh root ginger
4 tablespoons smooth peanut butter
1 lime, juiced
2 tablespoons chopped fresh coriander
salt to taste
1 large plum tomato, seeded and diced
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Method Prep:20min › Cook:20min › Extra time:40min › Ready in:1hr20min
In a small bowl, stir together the soured cream and lime zest. Set aside in the refrigerator to allow the flavours to combine.
Melt butter in a large saucepan over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chilli flakes and ginger. Bring to the boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
Puree the soup using an immersion blender or regular blender. If using a regular blender, puree in small batches, filling the blender just a bit past halfway to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
Ladle into warm bowls, and top with a dollop of the reserved soured cream, a few pieces of diced tomato, and a sprinkle of coriander.