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Spicy Sweet Potato Soup

SUBMITTED BY: SARBEK      PHOTO BY: PreciousGurl

"First Class Dining soup recipe, refreshing taste, full of flavour."
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
  2. 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.
  3. 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.
  4. 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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2006 by andrea
delicious ~ and easy to make, took about 30 minutes. i used some japanese sweet potatos i had, substituted some tangy cottage cheese for the sour cream, and didn't have any cilantro on hand (what a shame! i bet it makes it just pop) but still it was a really really good soup. i like my soups with some texture, so i only pureed half the soup, used chunky peanut butter, and left the skins on the sweet potatos. thanks for the recipe!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2006 by FERRISBEAN
This soup was delicious! I used vegetable broth instead of chicken and also used no fat plain yogurt as the topping with the lime zest. Will definitely make this again and again.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2005 by FRESHDESIGNGAL
This was honestly one of the very best soups I've ever made -- and my friends call me the Soup Nazi. I didn't have cumin in the house at the time, but it was wonderful anyway. YUM!!!

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 229

  • Total Fat: 9.3g
  • Cholesterol: 11mg
  • Sodium: 468mg
  • Total Carbs: 33.4g
  •     Dietary Fiber: 4.6g
  • Protein: 5.1g

VIEW DETAILED NUTRITION

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