21 April 2009

Sweetness/spiciness in the tummy...

I've been thinking for awhile of what to post next on here. Since we're in the middle of spring here in Toronto, and spring usually means rainstorms, I figured a nice warming soup with a brilliant orange hue might chase away any possible spring blues that may arise from seeing grey skies too often.

This isn't crazy spicy, but if you don't dig a little heat, just leave out the chilli. It should be okay.

Spicy Sweet Potato Soup

Mix 1/2 cup sour cream or creme fraiche with 1 1/2 tsp lime zest. Place in fridge to allow flavours time to mingle properly.

1 medium onion, chopped
2 cloved garlic, chopped
tablespoon of butter
4 cups chicken stock
2 large sweet potatoes (yams), peeled and cubed
1/2 tsp ground cumin
2 tbs finely chopped ginger
1 red birdseye chilli (just cut into hunks)
1/2 cup coconut milk
1 tbs smooth peanut butter
1 lime, juiced
2 tbs fresh cilantro
salt to taste

Melt butter on medium heat in medium-large saucepan. Add onions, cook 2 minutes. Add garlic, cook another 2 mins. When all is soft, add stock and sweet potato. Add cumin, ginger, coconut milk, and birdseye chilli. Allow to simmer for about 15 minutes or until sweet potato is soft. Take pot off burner. Using hand blender (work in batches if you're using a regular mixer), puree soup until smooth. If too thick, add some more coconut milk.

Return to heat - add peanut butter, salt and lime juice. Heat through - stir all the while.

To serve, ladle into bowls. Get the sour cream/lime mixture out of the fridge and dollop onto the top of the soup. Sprinkle cilantro leaves on top of soup/sour cream. Can also add little bits of tomato, but to me it seems like overkill. Serve hot.

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