Ingredients

2 tbsp (30 mL) butter 1 1/3 cups (325 mL) diced onion 6 cups (1.5 L) peeled and diced sweet potato 2 tbsp (30 mL) grated fresh ginger 1 can (14-ounce/398 mL) coconut milk 3 to 4 cups (750 ml 1L) chicken stock 2 tbsp (30 mL) fresh lime juice salt and pepper dash cayenne pepper or hot sauce (optional) 1/4 cup (60 mL) fresh coriander leaves 1/2 cup (125 mL) plain yogurt

Description

Melt Butter In A Large Saucepot Over Medium Heat And Cook Onion 3-4 Minutes To Soften, But Not Browned. Add Sweet Potato, Ginger, Coconut Milk And 3 Cups Of Stock. Simmer 25 Minutes, Until Sweet Potatoes Are Tender. Purée Until Smooth With A Hand Blender

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