Spicy Sweet Potato Soup Recipe

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.