Spicy Sweet Potato & Coconut Soup
Recipe: #13114
July 15, 2014
Categories: Sweet Potato/Yam, Sunday Dinner, Gluten-Free, High Fiber, Kosher, No Eggs, Non-Dairy, Spicy, more
"This is one of my favorite soups. It is from Real Simple magazine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (465.5 g)
- Calories 319
- Total Fat - 19.8 g
- Saturated Fat - 11.9 g
- Cholesterol - 0 mg
- Sodium - 1307.1 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 6.6 g
- Sugars - 2.5 g
- Protein - 7.7 g
- Calcium - 95.4 mg
- Iron - 9.3 mg
- Vitamin C - 29.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 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.
Step 2
Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes.
Step 3
Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil.
Step 4
Reduce heat to a simmer, partially cover, and cook for 5 minutes.
Step 5
Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes.
Step 6
Stir in the lemon juice and salt.
Step 7
Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.
Tips
- Large saucepan
3 Reviews
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