Spicy Sweet Potato Soup

This weekend I went to San Fransisco, CA to visit my brother, Greg. He is a (correct me if I'm wrong in the comments) co-founder of the Hayes Valley, San Fransisco restraunt Straw. Straw is a warm and homey carnival themed restraunt with some seriously tour de force dishes. A review can be founf in my next post. Now on to this recipe! I made this Spicy Sweet Potato Soup for Greg and his girlfriend, Tamar. It's perfectly spicy and also is a bit smokey from the peanut butter added.

The finished soup

In a bowl, combine
- 1/2 of a cup of sour cream
- The zest of one lime

Put the sour cream aside. In a medium pot melt 1 tablespoon of butter. Then add
- 1 sliced medium onion
- 2 cloves of sliced garlic

Cook the onion and garlic for around 5 minutes (or until softened). The add
- 2 large sweet potatos, peeled and cubed
- 4 cups of vegetable stock
- 1/2 of a teaspoon of ground cumin
- 2 tablespoons of fresh ginger root, grated
- 1/4 of a teaspoon of crushed red pepper flakes (I like to use Cayanne powder instead)

Bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes.
Pour the contents of the pot into a blender and carefully blend the soup until it's smooth. Pour the soup back into the pot.

Whisk into the soup
- 1/4 of a cup of smooth peanut butter

Bring the soup to a boil once again. Reduce heat, bring it to a simmmer and cover it for 15 minutes.

Ladle the soup into bowls. Serve it with basil, cilantro, and the lime infused sour cream. Enjoy!


- Fun, Flavor and maybe a little mess!