- 1 1/2 lbs sweet potatoes
- 1 T olive oil
- 1 onion, chopped
- 1 2inch piece fresh ginger root, thinly sliced
- 1 T red curry paste
- 1 (15 oz) can unsweetened coconut milk
- 3 cups veggie broth
- 3 1/2 T lemon juice
- 1 t sea salt
- 1 T toasted sesame oil
- 1/2 cup chopped fresh cilantro
Preheat oven to 400. Place sweet potatoes on the rack and bake until tender enough to easily pierce with a fork (about 45 minutes) Remove from heat and allow to cool
Saute onion & ginger in oil in a large saucepan or soup pot over medium heat. ..about 5 minutes. Stir in curry paste and heat for 1 minute then whisk in the coconut milk and veggie stock. Bring to a boil and then reduce heat to low and simmer for about 5 minutes
Remove the skins from the sweet potatoes and cut into bite sized chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Blend with either an immersion blender or transfer to a food processor or blender until smooth.
Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro. Enjoy!
From Jayne Cagle
