Recipe for First Class Dining soup: flavorful and refreshing.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ 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
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons grated fresh ginger root
- ¼ cup smooth peanut butter
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro
- salt to taste
- 1 large roma (plum) tomato, seeded and diced
Instructions
- 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 Facts
| Calories | 207 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 462 mg |
| Sugars | 7 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This soup is a sheer delight! Hearty comfort food in a bowl.
i would say ditch the lime and do crispy onions or pepitas over the top
This was absolutely outstanding. The lime and ginger added a wonderful flavor. I also loved the sour cream and tomatoes on top. I will add this soup to my favorites, thank you!
Very nice recipe! Love the lime flavored sour cream. Not only is it delicious, but presents beautiful as well. I will definitely be making again.
Great flavors even without the peanut butter! Goes great with some buttered sourdough toast. Will try this with vegetable stock next to make it vegetarian friendly.
It was horrible. All I could taste was the peanut butter and I only put 1/8 cup. And the bummer is I didn’t taste it before the peanut butter. I’m so dissapinted
Fantastic soup!
This is so delicious! As others recommended, I halved the amount of peanut butter, added a can of lite coconut milk and a teaspoon of red curry sauce. I used my food processor and made a big mess so will invest in an immersion blender. Thank you for this tasty recipe!
Absolutely delicious and great for colds and cold weather. Minus peanut butter and double the Cumin
I used a lot of Fresh ginger, wonderful
Excellent. Second time I made it I had a lemon not a lime. It tasted a little brighter or fresher.
I’m rating this 5 starts mostly on the merits of pairing sweet potatoes and fresh ginger root. I left out a few ingredients because I didn’t have them – left out cilantro, peanut butter, lime and cumin, and left out the tomato garnish because I thought this was wrong for this soup. Then I added an ingredient that turned out to be excellent – parsnips. Also added some chopped baked ham because I had it in the fridge. So what I made wasn’t really this recipe after all, but many thanks to the submitter for the ginger root idea.
My family loves this soup. The peanut butter gives it a home taste that young and old like.
Very good basic recipe but it needs some additional ingredients. I added 1/2 cup full fat coconut milk, 2-3 tsp of mild curry paste and 1 tsp of cumin and a little more red pepper flakes. I used 2-3 tbl of peanut butter. I used toffuti sour cream since I am lactose intolerant. With these changes it was fabulous. The cilantro and tomatoes adds a nice contrast.
Very nice sweet potato soup – spicy, flavorful, and easy. Served it with toasted dark bread with (homemade) cheese and a salad. Will be doing it for potlucks in the future.
Delicious! We spiced it up a bit extra because we’re chile heads, but even my husband, a dedicated carnivore, chose a second bowl of this OVER the leftover meatloaf from the previous night.
I think I have a new favorite soup! I didn’t have fresh cilantro or ginger so used dried. I didn’t have a fresh lime so used bottled – both in the soup and to ‘flavor’ the sour cream. I didn’t have Roma tomatoes so used some cherry tomatoes for the topping. I doubled the recipe but more than doubled the spices, and added some curry per other suggestions. This soup has a real kick to it so if you don’t like spicy this one won’t be for you. My hubby and I do :-).
deelish!
This was simple and SUPER tasty! We have made it twice since sweet potatoes came in this year. Great recipe.
I’ve made this soup a few times now, I’m not a soup fan, but when I do crave a warm comforting soup, this is my go to! I make it exactly as shown, except I cut the peanut butter amount in half now, as although it is definitely the secret ingredient and makes the soup, I found it a bit over powering. Definitely a keeper and staple soup recipe! It’s also a perfect 1st course for a holiday dinner:)
Wow we really liked this! I didn’t use sour cream but added half a cup fat free milk with a tablespoon of dried coconut flakes. Also I use a little olive oil instead of butter and vegetable broth instead of chicken broth. Definitely a keeper. Delicious!