Curried Sweet Potato Soup

Inspired by a recipe in Southern Living Magazine.

Fresh ginger, lime, and coconut milk combine with beta carotene-rich sweet potatoes to make a zesty, Asian inspired healthy soup to take away the chill of early autumn.

INGREDIENTS

2 tablespoon minced fresh ginger
2-5 garlic cloves, minced
2 teaspoons sesame oil
1/2 teaspoon curry powder
6 cups good-quality vegetable stock
4 large sweet potatoes, peeled and chopped
1/2 cup coconut milk
1/4 cup light sour cream (or low fat plain Greek yogurt)
1-2 teaspoons grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped green onions (include the greens)
4 tablespoons chopped fresh cilantro
* Fresh cilantro sprigs for optional garnish

1. In a large heavy-bottomed soup pot, heat the oil and saute ginger and garlic for 2 minutes or so, until tender.
2. Add vegetable stock and sweet potato and bring to a boil, then reduce heat and simmer around 20 minutes, stirring occasionally, until potato is tender.
3. Add coconut milk, sour cream, lime zest, and lime juice and heat thoroughly but do not boil.

4. Remove soup from heat and add green onions and chopped cilantro. Serve hot, garnished with optional cilantro sprigs, if desired.



Puree some of the soup to make it even creamier, but still leave a few whole chunks of sweet potato.