Categories: soup, vegan

Ingredients

• 1 1/2 pounds sweet potatoes, rinsed
• 1 Tbsp vegetable oil
• 1 onion, roughly chopped
• 1 2-inch piece of ginger, peeled and thinly sliced
• 1 Tbsp red curry paste
• 1 15-oz can unsweetened coconut milk
• 3 cups vegetable broth
• 3 1/2 Tbsp lemon juice
• 1 tsp sea salt
• 1 Tbsp toasted sesame oil
• 1/2 cup fresh cilantro sprigs

Directions

1. Preheat oven to 400 degrees. Put the sweet potatoes in (right on the rack) and bake for about 45 minutes, or until tender. Remove from oven and let cool.

2. Heat the vegetable oil in a large saucepan over medium heat. Saute the onion and ginger for about 5 minutes, or until the onion softens. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth (this is where I found the whisk came in handy) and gently bring to a boil. Reduce the heat so that it’s just simmering, cover partially, and cook for 5 minutes.

3. Skin the sweet potatoes and cut into 1-inch chunks. Add them to the soup and cook for 5 more minutes.

4. Stir in the lemon juice and the salt. Put the soup into some bowls, drizzle with the sesame oil and throw a bit of cilantro on top.

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