Spicy Sweet Potato Soup Recipe

Image courtesy: flickr.com/photos/sonicwalker


  • 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


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.