This lovely, cream soup makes a fabulous first course at special sit-down dinners. I often double the recipe because family and friends can't stop eating it!-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the curry, gingerroot and salt; cook 1 minute longer. Stir in the potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in the coconut milk, cream and cilantro; heat through. Garnish with cilantro, coconut and pecans if desired.
Nutrition Facts : Calories 225 calories, Fat 16g fat (13g saturated fat), Cholesterol 19mg cholesterol, Sodium 436mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.
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