Name: Spicy Sweet Potato and Coconut Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Orange-fleshed sweet potatoes - 1 ½ pounds; Vegetable oil - 1 tablespoon; Onion, chopped - 1; Fresh ginger root, thinly sliced - 1 (2 inch) piece; Red curry paste - 1 tablespoon; Unsweetened coconut milk - 1 (15 ounce) can; Vegetable broth - 3 cups; Lemon juice - 3 ½ tablespoons; Sea salt - 1 teaspoon; Toasted sesame oil - 1 tablespoon; Chopped fresh cilantro - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Sweet Potato and Coconut Soup

1. Orange-fleshed sweet potatoes - 1 ½ pounds

2. Vegetable oil - 1 tablespoon

3. Onion, chopped - 1

4. Fresh ginger root, thinly sliced - 1 (2 inch) piece

5. Red curry paste - 1 tablespoon

6. Unsweetened coconut milk - 1 (15 ounce) can

7. Vegetable broth - 3 cups

8. Lemon juice - 3 ½ tablespoons

9. Sea salt - 1 teaspoon

10. Toasted sesame oil - 1 tablespoon

11. Chopped fresh cilantro - ½ cup

How to cook deliciously - Spicy Sweet Potato and Coconut Soup

1. Stage

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. Stage

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. Stage

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.