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Southwest Soup with Lime Cream

Updated on November 11, 2012
Cast your vote for Southwest Soup with Lime Cream

Sweet Potato Soup with Lime Infused Sour Cream

Packed with about 500% of the recommended daily intake of vitamin A, sweet potatoes are a starch you can actually feel good about eating! They are very affordable, and can be found loose at the grocery store any time of the year.

They are packed with antioxidants- vitamin A, B6, C and E, and the rich orange color practically screams beta carotene! Why not turn these nutritional power houses into this quick and easy soup. Due to the starch content, it is quite filling, and won't leave you routing through the cupboard for a snack later!

Makes a great casual main course, served with crusty bread, cornbread, or even tortilla chips. Also elegant enough to serve as a first course for company. Packs well for lunches too!

The lime sour cream is a great trick, and can be used in a number of southwest dishes where sour cream is called for. Can be substituted for Greek yogurt as well. Enjoy!

Cook Time

Prep time: 5 min
Cook time: 40 min
Ready in: 45 min
Yields: Serves 6

Step by Step

When onion is soft, add spices to wake the flavor up.
When onion is soft, add spices to wake the flavor up.
Finished onions, garlic and spices.
Finished onions, garlic and spices.
Make sure broth covers potatoes.  Add a bit of water if necessary, but then add some salt to season.
Make sure broth covers potatoes. Add a bit of water if necessary, but then add some salt to season.
Out of the food processor.
Out of the food processor.
Finished product.
Finished product.

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne powder
  • large tetra pack chicken stock, about 3 1/2 cups
  • 3 medium to large sweet potatoes, peeled and chunked
  • 1 cup milk or coffee cream
  • 1 teaspoon cornstartch
  • zest and juice of 1 lime
  • 1 cup sour cream

Instructions

  1. In a large soup pot, melt butter over medium heat. Add onion and saute for 5 minutes. Add garlic and spices, continue cooking 1 to 2 minutes.
  2. Add chicken stock and sweet potatoes. Cover and bring to a boil, reduce heat and simmer for 15 to 20 minutes until potatoes fall apart when poked with a knife.
  3. Transfer in batches to a food processor. Puree until smooth.
  4. Return back to soup pot. Add cornstartch to milk, and stir until combined. Add milk to the soup, and heat until steaming, but do not boil.
  5. Meanwhile, zest and juice lime into the sour cream. When soup is hot, stir in half of the sour cream until heated through. Taste for salt, and season accordingly.
  6. Ladle soup into bowls, and dollop remaining sour cream on top. Freshly grind pepper to finish.

Comments

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    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      My friend tried making this recipe with Greek yogurt and said it tasted great. The yogurt added a nice little tang. The lime is my favorite part of this soup!

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I have marked this one and can't wait to try it! My hubby loves cream soups, and this one fits the bill. I like the idea of the lime cream. Although we don't have sour cream here, we often substitute yogurt. Thank you!

    • kitkat1141 profile image
      Author

      kitkat1141 4 years ago from Ontario, Canada

      Great! I hope you like it.

    • stephhicks68 profile image

      Stephanie Hicks 4 years ago from Bend, Oregon

      This looks really delicious! I love sweet potatoes and I can practically taste this soup with your step-by-step directions and photographs. Bookmarking and voting up. Cheers, Steph

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