Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  sweet potatoes -- cubed
  3 1/2           cups  chicken stock
  1         tablespoon  fresh gingerroot -- minced
     1/2           cup  unsweetened coconut milk
  3        tablespoons  lime juice
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
     1/4           cup  sliced almonds -- toasted
     1/4           cup  chopped fresh coriander

Preparation:

In saucepan, combine potatoes, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender. Transfer to food processor; puree until mixture is smooth. Return mixture to saucepan; whisk in coconut milk, lime juice, salt and pepper. Cook over low heat just until heated through. Ladle into individual bowls; sprinkle with toasted almonds and coriander. Tip: If the soup is too thick, stir in extra chicken stock to achieve desired consistency. Toast almonds in skillet over medium-low heat for three to five minutes or until golden.

Nutritional Information:

1139 Calories (kcal); 22g Total Fat; (17% calories from fat); 24g Protein; 208g Carbohydrate; 0mg Cholesterol; 8689mg Sodium