Spicy Sweet Potato Soup

Makes: 6 servings 

½ cup crème fraiche (or sour cream)

1 tsp grated lime zest 

1 large plum tomato 

1 ½ to 2 lb (750 g to 1 kg) sweet potatoes (about 2 large) 

1 tbsp butter 

2 large garlic cloves, sliced 

4 cups (1 L) chicken or vegetable stock 

½ ground cumin 

¼ tsp crushed chilies 

2 tbsp grated fresh ginger 

¼ cup crunchy or creamy peanut butter 

1 lime 

2 tbsp chopped fresh coriander 

Stir creme fraiche with zest, then cover and refrigerate. Seed and dice tomato; set aside to use as garnish. Peel potato and cut into chunks. 

Melt butter in a large pot over medium heat. Add onion and garlic. Cook 4-5 min or until softened.

Add potatoes, stock, cumin, chilis, and ginger. Bring to a boil, stirring frequently. 

Reduce heat and simmer for 15 min, covered, until potatoes are soft.

Puree soup in batches in blender or food processor; return to pot.

Using a whisk, stir peanut butter into soup. Heat until hot. Squeeze juice of lime into soup. Taste and add salt as needed.

Stir in coriander. Ladle into warmed bowls and add a dollop of creme fraiche. Top with a few diced tomatoes.