2 large sweet potatoes

1TBSP butter or ghee

1 onion

2 garlic cloves, minced

1/2 tsp cumin

1/2 tsp chili powder

4 cups water or veggie soup stock

2 TBSP grated ginger

1/4 cup peanut (or almond) butter

1 lime

Cilantro, yogurt, tomato for garnish


1. Chunk 2 large sweet potatoes

2. Sauté 1 TBSP butter (or ghee…clarified butter), 1 onion, 2 garlic cloves, ½ tsp cumin, and ¼ tsp chili powder

3. Add 4 cups soup stock (or just water) and sweet potatoes and simmer until vegetables are soft

4. Add 2 TBSP grated ginger

5. Blend and return to pot

6. Whisk ¼ cup peanut (or other nut) butter, and juice of one lime through the soup

7. Sprinkle with chopped cilantro and top with plain yogurt, lime zest and tomato chunks


LCBO Magazine

Leave a Reply