Spicy Sweet Potato and Coconut Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is one of my favorite soups. It is from Real Simple magazine Ingredients:
1 1/2 lbs sweet potatoes, rinsed (about 3 large potatoes) |
1 tablespoon vegetable oil |
1 onion, roughly chopped |
4 tablespoons 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 broth or 3 cups vegetable broth |
3 1/2 tablespoons lemon juice |
1 teaspoon kosher salt |
1 tablespoon toasted sesame oil |
1/2 cup fresh cilantro stem |
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.
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