Ingredients
6
6 servings
- •1 ½ 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 ½ tablespoons lemon juice
- •1 teaspoon sea salt
- •1 tablespoon toasted sesame oil
- •½ cup chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 306
- Carbohydrate: 31g
- Fat: 20g
- Fiber: 5g
- Protein: 4g
- Sugar: 8g
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