Spicy Sweet Potato and Coconut Soup

Nutrition Notes

Ingredients

• 1 1/2 pounds orange-fleshed sweet potatoes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (2 inch) piece fresh ginger root, thinly sliced
• 1 tablespoon red curry paste
• 1 (15 ounce) can unsweetened coconut milk
• 3 cups vegetable broth
• 3 1/2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1 tablespoon toasted sesame oil
• 1/2 cup chopped fresh cilantro

Preparation

1. 1

   Step 1

   Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
2. 2

   Step 2

   Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
3. 3

   Step 3

   Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

4. Bon appetit!