Spicy Sweet Potato And Coconut Soup
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
38
Spice
58
Sweetness
46
Sourness
36
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 tbsp
Red Curry Paste3 cups
Vegetable Broth3.5 tbsps
Lemon Juice1 tsp
Sea Salt1 tbsp
Toasted Sesame Oil1 cup
Cilantro (chopped fresh)Directions:
1
Preheat the oven to 400 degrees F (200 degrees C)
2
Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes
3
Remove from the oven and allow to cool
4
Heat the oil in a large saucepan or soup pot over medium heat
5
Add the onion and ginger; cook and stir until tender, about 5 minutes
6
Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth
7
Bring to a boil, then reduce heat to low and simmer for about 5 minutes
8
Remove the skins from the sweet potatoes and cut into bite size chunks
9
Add to the soup and cook for 5 more minutes so they can soak up the flavor
10
Stir in lemon juice and season with salt
11
Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro