Heat the oil in a large nonstick saucepan over medium-high heat. Add the ginger, red curry paste
and garlic. Cook, stirring frequently, until fragrant, 2 to 3 minutes. Add the potatoes, broth, brown sugar
and bring to a boil. Reduce the heat and simmer
, partially covered, stirring occasionally, until the potatoes are fork-tender, about 20 minutes.
Transfer the soup, in batches, to a food processor
and blend until smooth. Return the soup
to the saucepan
. Stir in the coconut milk and lime zest and juice and heat through. Serve at once.
Per Serving: 220 Cal; 7 g Protein; 6 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 38 g Carb; 4 g Fiber; 15 g Sugar; 68 mg Calcium; 2 mg Iron; 121 mg Sodium; 0 mg Cholesterol