Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.72 Kcal (1146 kJ) | ||
| Calories from fat | 98.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 17% | |
|---|---|---|---|
| Sodium | 1299.02mg | 54% | |
| Potassium | 821.98mg | 17% | |
| Total Carbs | 39.78g | 13% | |
| Sugars | 8.66g | 35% | |
| Dietary Fiber | 6.23g | 25% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 25.1mg | 42% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 2.3mg | 13% | |
| Calcium | 72.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 66.12 Kcal (277 kJ) | ||
| Calories from fat | 23.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 17% | |
|---|---|---|---|
| Sodium | 313.79mg | 54% | |
| Potassium | 198.56mg | 17% | |
| Total Carbs | 9.61g | 13% | |
| Sugars | 2.09g | 35% | |
| Dietary Fiber | 1.51g | 25% | |
| Protein | 0.96g | 8% | |
| Vitamin C | 6.1mg | 42% | |
| Vitamin A | 0.4mg | 58% | |
| Iron | 0.6mg | 13% | |
| Calcium | 17.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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