Sweet Potato Coconut And Gingerroot Soup Recipe

Ingredients

2

lb sweet potatoes, peeled and cut into 1-inch cubes

3

cups Progresso™ vegetable broth (from 32-oz carton)

1

tablespoon finely chopped gingerroot

1/2

teaspoon salt

Pinch ground red pepper (cayenne)

1

can (13.66 oz) unsweetened coconut milk (not cream of coconut)

1

tablespoon lime juice

Grated peel of 1 medium lime

1/4

cup cilantro leaves

Preparation

In 3-quart saucepan, heat sweet potatoes, broth, gingerroot, salt and red pepper to simmering over medium-high heat. Reduce heat, and simmer uncovered about 20 minutes or until potatoes are tender.

In blender or food processor, place half of the soup mixture (see tip). Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil).

Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.

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