Gingered Yam Soup

Use sweet potatoes if desired, but I think yams are best. Ginger must be fresh, not powdered.

• Ready In: 25 mins
• Serves: 6

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.