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.

Instructions

  1. 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.

  2. 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.

  3. Garnish bowls of soup with yogurt, cilantro, and hot chiles, with wedges of lime alongside.