Spicy Sweet Potato & Coconut Soup
(from megc’s recipe box)
Great vegan soup.
Source: The Post Punk Kitchen http://www.theppk.com
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
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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.
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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.
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Skin the sweet potatoes and cut into 1-inch chunks. Add them to the soup and cook for 5 more minutes.
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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.