In a large pot, cover sweet potatoes with water, bring to boil and lower heat. Simmer until tender about 6 minutes, drain and reserve.
In large pot over medium heat, saute onion, garlic and ginger in butter until onions are transparent. Add sweet potato, coconut milk and water, and stock. Simmer for 20 minutes.
In batches, puree or blend soup until smooth or to desired texture. Add 1/2 cup of milk or stock per load in blender to desired taste/texture. Add spices and lime juice and serve.
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 73 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 9.9mg||3 %|
|Sodium 322.9mg||11 %|
|Potassium 619.8mg||16 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 28.8g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 220
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