Spicy Sweet Potato and Coconut Soup
Description
This smooth sweet potato soup with coconut milk and curry paste is easy to make and tastes great, delivering delicious Asian flavors in every spoonful.
Ingredients
•
1 1/2 pounds orange-fleshed sweet potatoes
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1 tablespoon vegetable oil
•
1 onion, chopped
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1 (2 inch) piece fresh ginger root, thinly sliced
•
1 tablespoon red curry paste
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3 cups vegetable broth
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1 (15 ounce) can unsweetened coconut milk
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3 1/2 tablespoons lemon juice
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1 teaspoon sea salt
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1 tablespoon toasted sesame oil
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1/2 cup chopped fresh cilantro
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
3
While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.
4
Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.
5
Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. 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.