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Coconut Curry Sweet Potato Soup

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PREP TIME
15 min
COOKING TIME
70 min
TOTAL TIME
85 min
SERVINGS
6 servings
Lunch Asian
Coconut Curry Sweet Potato Soup
Ingredients
  • 1 1/2 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
  • 3 cups vegetable broth
  • 1 (15 ounce) can unsweetened coconut milk
  • 3 1/2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1 tablespoon toasted sesame oil
  • 1/2 cup chopped fresh cilantro
Instructions
1
First, preheat the oven to 400 degrees F (200 degrees C). Next, place sweet potatoes directly onto the rack in the preheated oven and bake until they are soft enough to be pierced easily with a fork, which should take about 45 minutes. Remove the sweet potatoes from the oven and let them sit for a while to cool down.
2
While the sweet potatoes are cooling, heat some oil in a large saucepan or soup pot over medium heat. Add an onion and ginger to the pan; cook and stir until they are tender, which should take about 5 minutes. Add a curry paste to the pan and heat it for just one minute, then whisk in some vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes.
3
Meanwhile, take off the skins from the sweet potatoes and cut the flesh into small pieces that can be easily eaten.
4
Add these sweet potato chunks to the soup and let them cook until they absorb all the flavors, which should take about 5 minutes. Add some lemon juice to give it a bit of zing, and season with salt to taste.
5
Finally, transfer the sweet potato soup into bowls and top it off with a drizzle of sesame oil and a sprinkle of cilantro.