Sweet Potato, Coconut and Gingerroot Soup

In 3-quart saucepan, heat sweet potatoes, stock, gingerroot, salt and red pepper to simmering over medium-high heat. Reduce heat, and simmer uncovered about 20 minutes or until potatoes are tender. In blender or food processor, place half of the soup mixture (see tip). Cover; blend on high speed until smooth, scraping down sides if necessary. Puree soup until smooth. Repeat with remaining soup. Return mixture to saucepan; beat in coconut milk and lime juice with whisk. Reheat 5 minutes over medium heat (do not boil). Ladle into serving bowls; garnish with sprinkling of lime peel and cilantro leaves.