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Ingredients

½ 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 ½ teaspoon ground cumin ¼ teaspoon crushed red pepper flakes 2 tablespoons grated fresh ginger root ¼ cup smooth peanut butter 1 lime, juiced 2 tablespoons chopped fresh cilantro salt to taste 1 large roma (plum) tomato, seeded and diced

Nutrition Info

206.8 calories carbohydrate: 28.7 g cholesterol: 10.5 mg fat: 9 g fiber: 4.6 g protein: 5 g saturatedFat: 3.8 g servingSize: - sodium: 462.2 mg sugar: 6.8 g transFat: : - unsaturatedFat: : -

In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
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.
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.
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.

8 servings

First Class Dining soup recipe, refreshing taste, full of flavour.