Spicy Sweet Potato Soup - Delicious!

Tasty Thursday Feature

I was introduced to this delicious soup some years back and it has remained at the top of my favourites list.

As Autumn approaches we need to start thinking about dishes that will compliment the season. This is a very diverse soup that you will be able to enjoy serving for a chic dinner party, a family holiday gathering, or for a comfy night spent wrapped up on the couch with a movie.

Try it out for this Thanksgiving!

A surprising ingredient in this is peanut butter (so be sure to inquire about possible nut allergies before serving to guests).
I enjoy this soup super spicy so I increase the amount of chilies the recipe calls for, but spice to your own taste.

Here is the recipe:

Spicy Sweet Potato Soup
By: Marilyn Bentz-Crowley and Joan Mackie

1/2 cup (125 mL) crème fraîche or sour cream
1 tsp (5 mL) grated lime zest
1 large plum tomato
1 1/2 to 2 lbs (750 g to 1 kg) sweet potatoes (about 2 large)
1 tbsp (15 mL) butter
1 onion, sliced
2 large garlic cloves, sliced
4 cups (1 L) chicken or vegetable stock
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) crushed chilies
2 tbsp (25 mL) grated fresh ginger
1/4 cup (50 mL) crunchy or creamy peanut butter
1 lime
2 tbsp (25 mL) chopped fresh coriander or parsley

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

2. Melt butter in a large pot over medium heat. Add onion and garlic. Cook 4 to 5 minutes or until softened. Add potatoes, stock, cumin, chilies and ginger. Bring to a boil, stirring frequently. Reduce heat and simmer 15 minutes, covered, or until potatoes are soft. Puree soup in batches in blender or food processor; return to pot.

3. 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 crème fraîche. Top with a few diced tomatoes.

Serves 6

Enjoy :)
K

Photo and recipe courtesy of the LCBO Food & Drink magazine - Winter 2002 edition