It's finally soup weather! Yeah! I have a versatile Sweet Potato Soup that is so good in a couple of ways! Tonight we added some spice, peanut butter and coconut milk so it had a Thai taste. It's also good with cinnamon, nutmeg, and cream for an almost pumpking pie taste. Here is the recipe with several options.
2-3 sweet potatoes (raw, peeled and cubed)
1 Tbl butter
1/2 onion coursely chopped
1-2 cloves garlic cousely chopped
3 cups chicken stock or broth
1/4 - 1/2 cup peanut butter depending on the flavor you want
1 cup milk, cream, buttermilk, or coconut milk
Thai spices: 1/2 tsp cumin, 1/4 teaspoon crushed red pepper flakes, 2 Tbl grated fresh ginger root, 2 Tbl lime juice
Pumpkin spices: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
Melt butter over medium heat and saute onion and garlic until softened. Add sweet potatoes, chicken stock, and spices. Bring to a boil, reduce the heat, cover, and simmer for about 15-20 minutes until the sweet potatoes are soft. Add milk. Puree the soup using an immersion blender or in a regular blender.
Serve with lime sour cream or Lingon Berry sauce from Ikea as a garnish. Peanuts are also good sprinkled on top. Emjoy!