Spicy Sweet Potato And Coconut Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs sweet potatoes, rinsed (about 3 large potatoes)
• 1 tablespoon vegetable oil
• 1 onion, roughly chopped
• 4 tablespoons fresh ginger, peeled and thinly sliced
• 1 tablespoon red curry paste (found in the international section of markets)
• 1 (15 ounce) can unsweetened coconut milk
• 3 cups chicken broth or 3 cups vegetable broth
• 3 1/2 tablespoons lemon juice
• 1 teaspoon kosher salt
• 1 tablespoon toasted sesame oil
• 1/2 cup fresh cilantro stem

Recipe

• 1 preheat oven to 400°f put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. remove from oven and let cool. heat the vegetable oil in a large saucepan over medium heat. sauté the onion and ginger until the onion softens, about 5 minutes. stir in the curry paste and cook for 1 minute. add the coconut milk and broth and gently bring to a boil. reduce heat to a simmer, partially cover, and cook for 5 minutes. skin the potatoes and cut into 1-inch chunks. add the potatoes to the soup and simmer for 5 minutes. stir in the lemon juice and salt. ladle the soup into serving bowls. drizzle the sesame oil evenly over the servings. garnish with the cilantro.