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.