Ginger And Sweet Potato Soup

Course : Potatoes
Serves: 1
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6 cups sweet potatoes -- cubed
3 1/2 cups chicken stock
1 tablespoon fresh gingerroot -- minced
1/2 cup unsweetened coconut milk
3 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced almonds -- toasted
1/4 cup chopped fresh coriander

Preparation / Directions:

In saucepan, combine potatoes, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender. Transfer to food processor; puree until mixture is smooth. Return mixture to saucepan; whisk in coconut milk, lime juice, salt and pepper. Cook over low heat just until heated through. Ladle into individual bowls; sprinkle with toasted almonds and coriander. Tip: If the soup is too thick, stir in extra chicken stock to achieve desired consistency. Toast almonds in skillet over medium-low heat for three to five minutes or until golden.


Nutritional Information:

1139 Calories (kcal); 22g Total Fat; (17% calories from fat); 24g Protein; 208g Carbohydrate; 0mg Cholesterol; 8689mg Sodium

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