Spicy Sweet Potato Soup

Ingredients

• 1/2 cup sour cream
• teaspoon grated lime zest
• large sweet potatoes, peeled and cubed
• tablespoon butter
• onion, slice d
• clove sgarlic, slice d
• cup schicken stock
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• tablespoon sgrated fresh ginger root
• 1/4 cup smooth peanut butter
• lime, juiced
• tablespoon schopped fresh cilantro
• salt to taste
• large roma (plum) tomato, seeded and diced

Instructions

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.