Ingredients
- 1 1/2 pounds sweet potatoes, rinsed (about 3 large potatoes)
- 1 tablespoon oil (vegetable oil)
- 1 yellow onion, roughly chopped
- 4 tablespoons ginger root, sliced (fresh, peeled and thinly sliced)
- 1 tablespoon red curry paste (found in the international section of markets)
- 15 ounces coconut milk, unsweetened (1 can)
- 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)
How to Make
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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.
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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.
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Step 3: Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil.
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Step 4: Reduce heat to a simmer, partially cover, and cook for 5 minutes.
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Step 5: Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes.
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Step 6: Stir in the lemon juice and salt.
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Step 7: Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.
Tips & Variations
- Large saucepan
We hope you enjoy this recipe!
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