Wednesday, May 13, 2009

a friendly recomondation & delicious combination - Thanks Laura!

"Hey Justyna, thought you might wanna try this...No kidding, I made this soup last night and it was one of the most delicious, easy meals to make. Just perfect with some Ace bread and a small green salad. Yum!" - Laura sweet potatoes, onion, garlic, cumin, chilies, fresh ginger, chicken broth, lime zest, sour cream, tomatoes, cilantro......all my favourite ingredients and all of them combined to make a deliciously fresh soup to eat anytime, any day, and more importantly during any growing season. I very rarely cook with recipes, but this one was handed to me, and I couldn't resist! Next time I'm going to make this soup even spicier... and probably skip the peanut butter!


1/2 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
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
1/4 cup smooth peanut butter
1 lime, juiced
2 tablespoons chopped fresh cilantro
salt to taste
1 large roma (plum) tomato, seeded and diced

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.

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