First Class Dining soup recipe, refreshing taste, full of flavour.

Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.

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  • 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.

Nutrition Facts

207 calories; protein 5g 10% DV; carbohydrates 28.7g 9% DV; fat 9g 14% DV; cholesterol 10.5mg 4% DV; sodium 462.2mg 19% DV. Full Nutrition

Reviews (285)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2006
All I have to say is WOW!One quick tip: I microwaved my sweet potato until tender and then mashed with a fork to speed up the process. It was a quicker cook time, made the sweet potato easier to puree. SO FAB!!! Read More
(89)

Most helpful critical review

Rating: 3 stars
01/02/2008
This is alright but not great. I followed the directions exactly except that I substituted one tsp of ground ginger for the fresh ginger. Read More
(4)
349 Ratings
  • 5 star values: 249
  • 4 star values: 74
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
11/15/2006
All I have to say is WOW!One quick tip: I microwaved my sweet potato until tender and then mashed with a fork to speed up the process. It was a quicker cook time, made the sweet potato easier to puree. SO FAB!!! Read More
(89)
Rating: 4 stars
10/30/2007
This is an interesting and flavorful soup. To make it more "Thai" I added a can of lite coconut milk. Added creaminess and wonderful flavor. Next time I make it I might omit the red pepper flakes and add red curry paste instead for more of a kick. Definately a keeper! Read More
(70)
Rating: 4 stars
01/15/2008
I've made this soup two times. The first time my husband referred to it as the 'peanut butter soup' and we ended up throwing out the leftovers. The second time I made a few modifications: halved the peanut butter subbed lemon for lime omitted cilantro and tomato (as I was out). It turned out fantastic! This made the perfect lunch on a chilly winter day. Read More
(68)
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Rating: 5 stars
11/26/2007
I made this for Thanksgiving instead of the traditional Sweet Potato with marshmellows. It turned out wonderful. I used my crock pot and then after the potatoes were soft combined all the ingredients (including sour cream and tomatoes) and then blended everything together to make it easier for me Thanksgiving day. I used only about 1 Tbsp of peanut butter and added 1/4 cup coconut milk. It was amazing! I received so many compliments and now no one wants the traditional Sweet Potato Casserole for Thanksgivig again. Read More
(54)
Rating: 5 stars
10/25/2007
I thought this was delicious a very different way to use sweet potatoes. The flavors blend well and gave it a Thai sort of flavor what with the lime ginger red pepper peanut butter etc. I followed the recipe exactly although I had to substitute ground ginger in place of the gingerroot (1 tsp was about right) and bottled lime juice for the fresh. The toppings really made it special - especially the fresh tomato! My kids turned up their noses but I wasn't expecting any different; my husband and I loved this. Will make again! Read More
(22)
Rating: 5 stars
01/25/2008
I'm really the only one in my house who likes sweet potato soup, but it was no chore to finish the entire pot myself. OK, so it took a couple of weeks, and there was freezing involved. Great recipe, though I'll confess that tweak as I go along. I added more cumin and some cayenne. A warm hunk of bread is the perfect accompaniment. Read More
(14)
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Rating: 5 stars
02/21/2005
This was honestly one of the very best soups I've ever made -- and my friends call me the Soup Nazi. I didn't have cumin in the house at the time but it was wonderful anyway. YUM!!! Read More
(13)
Rating: 5 stars
03/12/2006
This soup was delicious! I used vegetable broth instead of chicken and also used no fat plain yogurt as the topping with the lime zest. Will definitely make this again and again. Read More
(13)
Rating: 5 stars
08/19/2009
This is my first review and I have to do it because this soup was just amazing! I didn't have cilantro so I left that out and only put in about a Tbsp of peanut butter because someone else's "peanut butter soup" review made me nervous. I also approximately doubled the chili flakes; I like the flexibility with the spiciness. Anyway it came out PERFECT and very easy. The sour cream and tomato topping was great too. Everyone loved this soup! Read More
(12)
Rating: 3 stars
01/02/2008
This is alright but not great. I followed the directions exactly except that I substituted one tsp of ground ginger for the fresh ginger. Read More
(4)