4 medium white or regular sweet potatoes (about 2-1/2 pounds), peeled and cut into 2-inch cubes
2 tablespoons garlic, coarsely chopped
3 tablespoons fresh ginger, coarsely chopped
1 teaspoon salt, or to taste
1/2 cup shelled sunflower seeds, toasted (300 degrees for 10 minutes)
1/2 cup cilantro, large stems removed and lightly chopped
1 lime, cut into wedges
Instructions
Heat water in a tall stock pot. Add sweet potatoes, garlic, and ginger. Bring to a boil, then cover and turn heat down to a simmer for 25 minutes or until sweet potatoes are tender.
When sweet potatoes are ready, pour about 2 cups of the water into another container, such as a Pyrex pitcher. Blend with hand (immersion) blender until smooth, or place mixture in a blender or food processor in batches, pouring puree into another pan or heat-safe bowl. Add reserved water to the puree 1/2 cup at a time and blend or stir until soup is the desired consistency. Season with salt and heat through.
Top with lime wedges, cilantro, and sunflower seeds.