1/2 c. sour cream
1 t. lime zest
2 large sweet potatoes, peeled and cubed
1 T. butter
1 onion, diced
2 cloves garlic, minced
4 c. chicken broth
1/2 t. ground cumin
1/4 t. crushed red pepper flakes
2 T. grated ginger root
1/4 c. smooth peanut butter
juice from 1 lime
2 T. chopped cilantro
salt to taste
In small bowl, stir together sour cream and lime zest. Refrigerate to allow flavors to blend. Melt butter and add onion and garlic. Sautee for 5 min. Add sweet potatoes and broth. Season with cumin, red pepper flakes and ginger. Bring to boil. Reduce heat, cover and simmer for 15 min. Puree. Whisk peanut butter into soup and heat through. Stir in lime juice and salt. Top each serving with a dollop or sour cream and a sprinkle of cilantro.
(Recipe and photo: courtesy Didi Lawson)
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