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4 cups reduced-sodium ready-to-use chicken or vegetable broth
1 cup light coconut milk
1 tbsp freshly squeezed lime juice
1/4 tsp cayenne pepper
1. In a large saucepan, combine sweet potatoes, curry powder, lime zest, allspice and broth. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes or until sweet potatoes are very soft.
2. Working in batches, transfer soup to food processor (or use immersion blender in pot) and purée until smooth. Return soup to pan (if necessary) and whisk in coconut milk and lime juice. Warm over medium heat, stirring, for 1 minute.
3. Serve soup sprinkled with cayenne.
When puréeing the soup in a food processor or blender, fill the bowl no more than halfway full at a time.
Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.