Ingredients
2 medium sweet potatoes, peeled and cubed
1 small onion, diced
2 cloves garlic, minced
1 6-oz. can coconut milk
juice and zest of 1 lime
4 cups (32 oz.) chicken or vegetable broth $2
1 green jalapeño, seeded and diced, plus a few slices for garnish
1 small bunch cilantro, chopped
1 small piece ginger, peeled and minced
salt and pepper to taste
Preparation
Combine all ingredients in a large soup pot and cover. Bring to a light boil. Reduce heat and simmer 25 minutes, or until sweet potatoes are very soft. Puree in a blender, food processor directly in pot using an immersion blender.
Ladle into bowls and serve garnished with a few slices of jalapeño.
Serves 2-3.
