6 c cubed and peeled sweet potatoes (about 3 large)
3 1/2 c veggie stock
1 T minced gingerroot (or more)
1/2 c coconut milk
3 T lime juice (or more)
1/2 tsp salt
1/4 tsp pepper
1/4 c chopped fresh coriander (opt)
In a pot, combine potatoes, stock and ginger; bring to a boil. Reduce heat, cover and simmer for 10-15 minutes until potatoes are tender.
Transfer to food processor, purée until smooth.
Return to saucepan. Whisk in coconut milk, lime juice, salt and pepper. Cook over low heat until heated through.
Optional toppings: almonds, coriander, drizzled coconut milk.
