Sweet Potato Soup

• 1 can (40 oz) weet potatoes in heavy syrup, drained, 1/2 cup syrup reserved
• 1 can (14ox) chicken broth
• 1/2 cup fresh orange juice
• 1 to 2 tablespoons finely chopped gingerrot
• 1 1/2 cups canned coconut milk (not cream of coconut)
• 1 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)
• Additional coconut milk, if desired
• Fresh thyme springs, if desired

1. In blender or food processor, place sweet potatoes, 1/2 cup reserved syrup, broth, orange
2. juice and gingerroot. Cover; blend on medium speed 2 to 3 minutes or until smooth, stopping
3. occasionally to scrape down sides.
4. Pour pureed mixture into Dutch oven. Stir in coconut milk, salt and red pepper. Cook over
5. medium heat, stirring frequently, until thoroughly heated.
6. Ladle soup into bowls. Drizzle additional coconut milk over soup. To make decorative design,
7. pull toothpick through coconut milk. Garnish with thyme sprigs.

potatoes, chicken broth, orange juice, gingerrot, coconut milk, salt, ground red pepper, coconut milk, thyme

Taken from www.epicurious.com/recipes/member/views/sweet-potato-soup-51410801 (may not work)