Leftover holiday sweet potatoes make the perfect base for a warmingly rich curried soup. Curry spices blend well with the sweetness of the potatoes and the coconut smooths the spicy edge.
Heat oil in large deep skillet over medium-high heat. Sauté onions about 2 minutes or until tender. Stir in curry paste and ginger; cook and stir 1 minute.
Add potatoes, broth, and coconut milk; bring to a boil. Turn off heat; puree mixture with an immersion blender or pour into a food processor and blend until smooth. Return to pan; stir in chicken. Cook for 2 minutes or until heated through.
Garnish bowls of soup with yogurt, cilantro, and hot chiles, with wedges of lime alongside.