Ingredients
4 large sweet potatoes, peeled and cubed1 small onion, chopped2 tablespoons butter2 garlic cloves, minced1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon minced fresh gingerroot1/2 teaspoon ground coriander1/4 teaspoon ground cinnamon1/8 teaspoon ground cardamom3 cans (14 ounces each) chicken broth1 cup heavy whipping cream1/3 cup sherry1 tablespoon lime juice2 tablespoons minced fresh cilantro
Preparation
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.
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.
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.
