Sherried Sweet Potato Soup

• 4 large sweet potatoes, peeled and cubed
• 1 small onion, chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh gingerroot
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 3 cans (14 ounces each) chicken broth
• 1 cup heavy whipping cream
• 1/3 cup sherry
• 1 tablespoon lime juice
• 2 tablespoons minced fresh cilantro

1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside.
2. In a large saucepan, saute onion in butter until tender. Add the garlic, cumin, salt, ginger, coriander, cinnamon and cardamom; cook for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until flavors are blended.
3. Add cream and sherry; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in lime juice. Cool slightly. In a blender, process soup in batches until smooth. Garnish with cilantro.

sweet potatoes, onion, butter, garlic, ground cumin, salt, fresh gingerroot, ground coriander, ground cinnamon, ground cardamom, chicken broth, heavy whipping cream, sherry, lime juice, fresh cilantro

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