Spicy Sweet Potato and Coconut Soup
This Asian-style sweet potato soup is made with coconut milk and curry paste. It's easy to make and unbelievably good!
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
vegetable broth
3
cups
unsweetened coconut milk
1
(15 ounce) can
lemon juice
3 ½
tablespoons
sea salt
1
teaspoon
toasted sesame oil
1
tablespoon
chopped fresh cilantro
½
cup
 Preheat the oven to 400 degrees F (200 degrees C).
  Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.
  Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.
  Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. 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.
