SWEET POTATO, COCONUT AND GINGERROOT SOUP

Sweet Potato, Coconut and Gingerroot Soup image

Fresh gingerroot, coconut milk and Progresso™ vegetable stock provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 4

Number Of Ingredients 9

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Ingredients

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

Steps:

Fresh gingerroot, coconut milk and Progresso™ vegetable broth provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
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).
Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 0 mg, Fat 4, Fiber 6 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 11 g, TransFat 0 g