Spicy Sweet Potato Soup

• 1/2 cup (125 mL) creme fraiche or sour cream
• 1 tsp (5 mL) grated lime zest
• 1 large plum tomato
• 1 1/2 to 2 lbs (750 g to 1 kg) sweet potatoes (about 2 large)
• 1 tbsp (15 mL) butter
• 1 onion, sliced
• 2 large garlic cloves, sliced
• 4 cups (1 L) chicken or vegetable stock
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) crushed chilies
• 2 tbsp (25 mL) grated fresh ginger
• 1/4 cup (50 mL) crunchy or creamy peanut butter
• 1 lime
• 2 tbsp (25 mL) chopped fresh coriander or parsley

1. Stir creme fraiche with zest, then cover and refrigerate. Seed and dice tomato; set aside to use as garnish. Peel potato and cut into chunks.
2. Melt butter in a large pot over medium heat. Add onion and garlic. Cook 4 to 5 minutes or until softened. Add potatoes, stock, cumin, chilies and ginger. Bring to a boil, stirring frequently. Reduce heat and simmer 15 minutes, covered, or until potatoes are soft. Puree soup in batches in blender or food processor; return to pot.
3. Using a whisk, stir peanut butter into soup. Heat until hot. Squeeze juice of lime into soup. Taste and add salt as needed. Stir in coriander. Ladle into warmed bowls and add a dollop of creme fraiche. Top with a few diced tomatoes.

crueme, lime zest, tomato, sweet potatoes, butter, onion, garlic, chicken, ground cumin, chilies, ginger, crunchy, lime, fresh coriander

Taken from www.epicurious.com/recipes/member/views/spicy-sweet-potato-soup-50102062 (may not work)