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Sweet Potato, Coconut and Gingerroot Soup

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Ingredients

Scale
  • 2 lb sweet potatoes, peeled and cut into 1-inch cubes
  • 3 cups Progresso™ vegetable stock (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

Instructions

  1. In 3-quart saucepan, heat sweet potatoes, stock, gingerroot, salt and red pepper to simmering over medium-high heat. Reduce heat, and simmer uncovered about 20 minutes or until potatoes are tender.
  2. 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).
  3. Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.

Find it online: https://legenrecipes.com/recipe/sweet-potato-coconut-gingerroot-soup/