Ingredients:
1 1/2 lbs sweet potatoes, rinsed ( about 3 large potatoes)
1 tablespoon vegetable oil
1 onions, roughly chopped
4 tablespoons fresh ginger, peeled and thinly sliced
1 tablespoon red curry paste ( found in the international section of markets)
1 (15 ounce) cans unsweetened coconut milk
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 stems
Directions:
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. Saute 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.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.