Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.37 Kcal (659 kJ) | ||
| Calories from fat | 87.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 15% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 1040.83mg | 43% | |
| Potassium | 250.01mg | 5% | |
| Total Carbs | 16.72g | 6% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 1.6mg | 9% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 95.58 Kcal (400 kJ) | ||
| Calories from fat | 53.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 15% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 0% | |
| Sodium | 632.13mg | 43% | |
| Potassium | 151.84mg | 5% | |
| Total Carbs | 10.16g | 6% | |
| Sugars | 2.2g | 14% | |
| Dietary Fiber | 1.16g | 8% | |
| Protein | 1.68g | 6% | |
| Vitamin C | 5.2mg | 14% | |
| Iron | 1mg | 9% | |
| Calcium | 14.5mg | 2% | |
* 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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