1. For sauce: 2. In a small bowl, stir together the sour cream and lime zest. Set aside. 3. For Soup: 4. Melt the butter in a dutch oven pre-heated over medium heat. Add onion and garlic, and cook for about 5 minutes, until lightly browned. 5. 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. Add the peanut butter. 6. Puree the soup in a blender in small batches, return to heat. Stir in lime juice, and salt. 7. Ladle into warm bowls, and top with a scoop of the reserved sour cream sauce, some diced tomato, and a sprinkle of cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
