Yam curry soup

1 cup onion, chopped
3 cups yam, peeled and cubed
1 clove garlic, minced
1 tsp minced ginger
1 Tbsp red curry paste
2 cups vegetable broth
1 can lite coconut milk (about 1.5 cups)
1 Tbsp lime juice
3 Tbsp cilantro, chopped

Heat a small amount (~1/4 cup?) of the broth in a medium saucepan. Add the onion, ginger, garlic, and curry paste. Cook, stirring regularly, until onions are soft. Add more broth as necessary to keep the onion from sticking or burning.
Add remaining broth and yams. Bring to a boil, then reduce to simmer and simmer 20 minutes until yams are soft. Stir in coconut milk and lime juice. Blend until smooth with an immersion blender. Heat through, then serve in 3 bowls garnished with chopped cilantro.

Number of Servings: 3

Recipe submitted by SparkPeople user MEGABOMB.