“First Class Dining soup recipe, refreshing taste, full of flavour.” - by SARBEK
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 207 cal
- 10%
- Fat
- 9 g
- 14%
- Carbs
- 28.7 g
- 9%
Based on a 2,000 calorie diet
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Reviews (142)
Rate This Recipe
"All I have to say is WOW!One quick tip: I microwaved my sweet potato until tender and then mashed with a fork to speed up the process. It was a quicker cook time, made the sweet potato easier to puree..." See more. SO FAB!!!"
NICKI0824
"I've made this soup two times. The first time my husband referred to it as the 'peanut butter soup' and we ended up throwing out the leftovers. The second time I made a few modifications: halved th..." See moree peanut butter, subbed lemon for lime, omitted cilantro and tomato (as I was out). It turned out fantastic! This made the perfect lunch on a chilly winter day. "
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