Curried Sweet Potato Soup

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 teaspoons curry powder
• 2 teaspoons minced fresh gingerroot
• 1/2 teaspoon salt
• 2 pounds sweet potatoes, peeled and cubed
• 1 can (14-1/2 ounces) vegetable broth
• 1-1/4 cups water
• 1 can (13.66 ounces) coconut milk
• 3/4 cup half-and-half cream
• 1/3 cup minced fresh cilantro
• Optional garnishes: minced fresh cilantro, toasted shredded coconut and toasted chopped pecans

1. In a large saucepan, saute onion in butter until tender. Stir in the curry, gingerroot and salt; cook 1 minute longer. Stir in the potatoes, broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes are tender. Cool slightly.
2. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the coconut milk, cream and cilantro; heat through. Garnish with cilantro, coconut and pecans if desired.

onion, butter, curry powder, fresh gingerroot, salt, sweet potatoes, vegetable broth, water, coconut milk, cream, fresh cilantro, fresh cilantro

Taken from www.tasteofhome.com/recipes/curried-sweet-potato-soup/ (may not work)