This creamy spicy soup fills the tummy and brings a glow of warmth on a chilly day.

Serving Size: 4

Ingredients:

• 1/2 cup soy yogurt
• 1 lime, zest and juice
• 2 large sweet potatoes, peeled cut into small pieces
• 1 tablespoon soy margarine
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable bouillon (1 cube and 4 cups water)
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons ginger root, grated
• 3 tablespoons cashew butter
• 2 tablespoons fresh cilantro, chopped
• salt to taste
• 1 tomato, seeded and diced

Directions:

1. Place half the zest from the lime in the soy yogurt and return to the refrigerator to season.
2. Melt the soy margarine in large pot.
3. Saute the onions until glassy.
4. Add the minced garlic and sweet potato pieces.
5. Add the cumin, chili flakes, ginger and vegetable broth and bring to a boil.
6. Reduce the heat and simmer until the potatoes are soft.
7. Puree the soup.
8. Add the cashew butter and whisk to a smooth constancy.
9. Still in the line juice, and season with salt or additional seasonings as wished.
10. Serve garnished with the soy yogurt and tomato pieces, with a few chopped cilantro leaves.

Notes:

This recipe originates from an African recipe which uses peanut butter, we chose the subtle flavor of cashews to make this a little more special.

adapted from http://allrecipes.com/(…)