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Sweet Potato, Coconut and Gingerroot Soup
Sweet Potato, Coconut and Gingerroot Soup
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Prep Time:
20 minutes
Total Time:
50 minutes
Ginger, coconut milk, and vegetable broth blend for a flavorful sweet potato soup.
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
Instructions:
  • In a 3-quart saucepan, bring sweet potatoes, broth, gingerroot, salt, and red pepper to a gentle simmer over medium-high heat. Lower the heat and cook uncovered for around 20 minutes until the sweet potatoes are tender.
  • In a blender or food processor, blend half of the soup mixture until smooth, remember to scrape down the sides if needed. Repeat with the remaining soup. Return the smooth mixture to the saucepan and whisk in the coconut milk and lime juice. Heat gently for 5 minutes on medium heat, without boiling.
  • Serve the soup in bowls and top it off with a sprinkle of fresh lime zest and cilantro leaves.

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