Fresh gingerroot, coconut milk and Progresso™ vegetable stock provide a unique flavor foundation for this sophisticated, but easy sweet potato soup.
Reduced-fat (lite) coconut milk can be substituted for regular coconut milk.
To get a beautiful, vibrantly colored soup, make sure to use orange fleshed sweet potatoes.
Use caution when blending hot liquids. Allow soup to cool slightly, and be sure never to fill the blender or food processor over halfway full. It’s best to cover the top of the blender or food processor with the cover or a towel to prevent any soup from splattering.