(Not Too) Spicy Sweet Potato Soup
Source of Recipe
our friend, Elizabeth Nordstrom
Recipe Introduction
Elizabeth sent me this recipe awhile ago and I just made it this weekend. Her sister had sent it to her last year after Thanksgving. Mike and Jessica absolutely loved this soup. I am not a big fan of either sweet potatoes or cumin, but I thought the flavor was pretty good. It is amazingly easy and quick to make - you could even do it on a weeknight. If you use vegetable stock, it's a vegetarian dish. I topped each bowl with a swirl of sour cream and chives. I also think that this would be good with whole wheat croutons or some pumpkin seeds for crunch.
List of Ingredients
1 medium/large onion, diced
1 T. oil
1 clove garlic, minced
4 c. stock - chicken or vegetable
2 medium/large sweet potatoes - peeled and cubed
1 apple - peeled, cored and chopped
1 t. ground cumin
2-inch piece of ginger, grated
1/8 - 1/4 t. red pepper flakes
1/4 c. smooth peanut butter
Juice of 1/2 lime
salt and pepper, to taste
Recipe
In a Dutch oven, saute the onions in the oil until they are soft. Add garlic and cook until fragrant. Add the stock and bring to a boil. Reduce to a simmer. Add the sweet potatoes, apple, cumin, pepper flakes and ginger. Simmer, stirring often, until the potatoes and apples are soft. Puree with a hand blender until smooth. Add peanut butter and lime juice. Taste and add salt and pepper, if needed.
Serves 4 - 6.
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