Originally I was not going to blog this quick and easy soup recipe.

It was made in sort of an “emergency” situation, in that we needed a quick meal before heading out the door for the day.
It was awfully cold that day – thus a warming soup was definitely on my mind, as were the warming feelings of lime and cilantro straight from the days spent in Mexico last December for my birthday.

And it was a hit.
“You need to blog this,” he said… In all reality, and in my true interpretation he was saying, “you need to make this again for me and take pictures to put it on your blog – because I want to eat it again.”

So….since that day, just a few days ago, actually, we’ve had this simple soup 1/2 dozen times or so.

Enjoy.

Sweet Potato Cilantro Lime Soup

14 oz. baked and peeled sweet potato, chopped
1/2 cup veggie broth of choice
1 tsp. raw honey
1/2 preserved lime (NOT rinsed)
1/4 cup fresh cilantro (more for a super green and strong look and flavor)
1/4 cup full fat coconut milk cream
pinch of salt
1 tsp. lime oil (optional)

Combine the baked potato, broth, raw honey, and preserved lime in a high speed blender. Process until smooth. Add the cilantro and pulse until finely chopped. Add just a pinch of salt (the unranked preserved limes are already really salty) and the coconut cream. Pulse again until the cream is incorporated.
Transfer to a medium sized pot and heat to serve.
Garnish with lime oil, crunchy salt, and extra cilantro, if desired.