Spicy Sweet Potato and Coconut Soup |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good! Ingredients:
1 1/2 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 1/2 tablespoons lemon juice |
1 teaspoon sea salt |
1 tablespoon toasted sesame oil |
1/2 cup chopped fresh cilantro |
Directions:
1. 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.
2. 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.
3. 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.
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