Nutty and Spicy Sweet Potato Soup

In a small bowl, stir together the soured cream and lime zest. Set aside in the refrigerator to allow the flavours to combine.

Melt butter in a large saucepan over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chilli flakes and ginger. Bring to the 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 regular blender, puree in small batches, filling the blender just a bit past halfway 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 soured cream, a few pieces of diced tomato, and a sprinkle of coriander.