Spicy Sweet Potato and Coconut Soup recipe
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Ingredients
- 1 ½ 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 ½ tablespoons lemon juice 1 teaspoon sea salt 1 tablespoon toasted sesame oil ½ cup chopped fresh cilantro
Nutrition Info
- 305.9 caloriescarbohydrate: 30.6 gcholesterol: : -fat: 20 gfiber: 5.2 gprotein: 4.1 gsaturatedFat: 14.1 gservingSize: -sodium: 645.8 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Spicy Sweet Potato and Coconut Soup
Directions
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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.
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.
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.