Asian Sweet Potato Chowder

I'm not sure this even sounds good today. It's at least 101 outside and hot soup? Hm...
The Monster thought this sounded like a good one, so even though I found the recipe this past winter, we're giving it a try tonight. A nice cooling cucumber salad might balance it out. We'll see what I come across in the fridge...
(We really enjoyed this btw. It'll be a keeper)

Asian Sweet Potato Chowder:
(Southern Living)

1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons curry oil*
6 cups organic chicken broth (or veggie broth)
4 sweet potatoes, peeled and chopped (2 pounds)
1/2 cup coconut milk (freeze the leftover milk for the next round of soup making)
1/4 cup light sour cream (I used 2% Greek yogurt)
1 1/2 teaspoons grated lime rind
1/4 cup fresh lime juice
1/4 cup chopped green onions
3 tablespoons chopped fresh cilantro
Garnish: fresh cilantro sprigs
Optional: a squirt of siracha chile sauce

Sauté ginger and garlic in hot oil in a Dutch oven for 1-2 minutes. Add chicken broth and sweet potato; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until potato is tender.

Add coconut milk and next 3 ingredients; cook, stirring occasionally, until thoroughly heated (do not boil). Remove from heat. At this point I used a stick blender to thicken the soup slightly. Most of the sweet potato pieces remained intact, but the few that got whizzed up colored the soup nicely. Add green onions and chopped cilantro. Garnish with cilantro sprigs if desired.

*If you can't find curry oil, substitute sesame oil and add 1/2 teaspoon curry powder.

Yield: 7 cups...this would serve 4 at about 265 cals per bowl iffn' your interested. ;-)