Welcome March! Admittedly, we have had a pretty mild winter in the Midwest this year but it is always encouraging to reach this month with it's promise of Spring. Temperatures in the 50s are forecast for us through the weekend, so why would you want to cook soup?? I hope this light soup with ginger, coconut milk and lime will change your mind about extending the soup season.
Thai Inspired Sweet Potato Soup
Adapted by a recipe by Annie Bond from Care2.com
- 1 T minced fresh ginger
- 2 tsp olive oil
- 1/2 tsp curry powder
- 4 c chicken broth, Imagine brand vegetarian chicken broth is my choice
- 1 1/2 c mashed sweet potatoes or 3 medium sized sweet potatoes cubed
- 1/2 c coconut milk
- 1/4 c sour cream
- 1 1/2 tsp lime zest
- 2 T lime juice
- 2 T chopped cilantro, reserve some leaves for an optional garnish
In a heavy bottomed soup pot, heat oil and saute the ginger for 2 minutes until tender. Add vegetable stock and sweet potato and bring to a boil. Reduce heat to a simmer and cook covered about 20 minutes until sweet potatoes are tender (or 15 minutes if using mashed sweet potatoes). Next, take an immersion blender or transfer to a blender and process until smooth.
Add coconut milk, sour cream, lime zest and lime juice. Heat through but do not bring to a boil.
Remove from heat and add chopped cilantro. Serve immediately.