Spicy Sweet Potato & Coconut Soup
July 15, 2014
"This is one of my favorite soups. It is from Real Simple magazine."
- Serving Size: 1 (515.3 g)
- Calories 273.6
- Total Fat - 11.3 g
- Saturated Fat - 3.2 g
- Cholesterol - 11.7 mg
- Sodium - 1411.4 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 6.6 g
- Sugars - 7.7 g
- Protein - 10 g
- Calcium - 207.5 mg
- Iron - 7.5 mg
- Vitamin C - 29.3 mg
- Thiamin - 0.1 mg
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.
Tips & Variations
- Large saucepan