Asian Sweet Potato Chowder

• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 2 teaspoons curry oil*
• 3 (14 1/2-ounce) cans fat-free chicken broth
• 4 sweet potatoes, peeled and chopped (2 pounds)
• 1/2 cup coconut milk
• 1/4 cup light sour cream
• 1 1/2 teaspoons grated lime rind
• 1/4 cup fresh lime juice
• 1/4 cup chopped green onions
• 3 tablespoons chopped fresh cilantro
• Garnish: fresh cilantro sprigs

1. Saute ginger and garlic in hot oil in a Dutch oven until tender. Add chicken broth and sweet potato; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until potato is tender.
2. Add coconut milk and next 3 ingredients; cook, stirring occasionally, until thoroughly heated (do not boil). Remove from heat; add green onions and chopped cilantro. Garnish, if desired.
3. *If you can't find curry oil, substitute sesame oil and add 1/2 teaspoon curry powder.

fresh ginger, garlic, curry oil, chicken broth, sweet potatoes, coconut milk, light sour cream, lime rind, lime juice, green onions, fresh cilantro, fresh cilantro

Taken from www.myrecipes.com/recipe/asian-sweet-potato-chowder (may not work)