Spicy Sweet Potato and Coconut Soup

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ready In: 15 Minutes

Servings: 1

Ingredients:

1 1/2 pounds sweet potatoes (about 3 large potatoes), rinsed

1 tablespoon vegetable oil

1 onion, roughly chopped

1 2-inch piece fresh ginger, peeled and thinly sliced

1 tablespoon red curry paste (found in the international section of markets)

1 15-ounce can unsweetened coconut milk

3 cups chicken or vegetable broth

3 1/2 tablespoons lemon juice

1 teaspoon kosher salt

1 tablespoon toasted sesame oil

1/2 cup fresh cilantro sprigs

Directions:

1. 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.

By RecipeOfHealth.com