Sweet Potato and Ginger Soup

Name: Sweet Potato and Ginger Soup
Yield: 8 servings
Ingredients: 6 cups (1.5 L) sweet potatoes peeled and cubed (about 3 large); 3 1/2 cups (875 mL) chicken broth; 1 tbsp (15 mL) fresh ginger root minced or grated; 3/4 cup (180 mL) 35 % cream; 1/4 cup (60 mL) lime juice; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) pepper; 1/4 cup (60 mL) toasted sliced almonds; 1/4 cup (60 mL) chopped fresh coriander

This recipe is taken from the 2002 Milk Calendar. This is a great soup for entertaining- no one ever guesses how easy it is to make. Minced fresh ginger root adds a fresh accent to a creamy soup.

Prep: 15 min
Cooking: 20 min - 25 min

Yields 8 servings

Ingredients

6 cups (1.5 L) sweet potatoes peeled and cubed (about 3 large)
3 1/2 cups (875 mL) chicken broth
1 tbsp (15 mL) fresh ginger root minced or grated
3/4 cup (180 mL) 35 % cream
1/4 cup (60 mL) lime juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) toasted sliced almonds
1/4 cup (60 mL) chopped fresh coriander

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Preparation

In large saucepan, bring potatoes, chicken broth and ginger to boil. Reduce heat, cover and simmer 15 to 20 min or until potatoes are tender. Transfer to food processor; purée until smooth. Return to saucepan over low heat; whisk in cream, lime juice, salt and pepper and heat through. Ladle into bowls; sprinkle with almonds and coriander.