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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Use sweet potatoes if desired, but I think yams are best. Ginger must be fresh, not powdered. Ingredients:
6 cups diced yams, peeled |
3 1/2 cups chicken broth (or veggie broth) |
1 tablespoon fresh ground ginger |
4 ounces unsweetened coconut milk |
3 tablespoons lime juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon coriander |
1/4 cup toasted sliced almonds (optional) |
Directions:
1. In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender.
2. Using a hand blender/blender/food processor, puree until mixture is smooth.
3. Return mixture to saucepan; whisk in coconut milk, lime juice, salt, pepper, and coriander.
4. Cook just until heated through.
5. **If soup is too thick for you, just add more broth, water, or coconut milk.
6. Ladle into bowls; sprinkle with toasted almonds, if desired. and coriander.
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