Spicy Sweet Potato and Coconut Soup

Spicy Sweet Potato and Coconut Soup
Beatriz Da Costa
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Serves 4
preparation
15
minutes
cooking
60
minutes

Ingredients

1 1/2
pounds
sweet potatoes (about 3 large potatoes), rinsed
1
tablespoon
vegetable oil
1
onion, roughly chopped
1
2-inch piece fresh ginger, peeled and thinly sliced
1
tablespoon
red curry paste (found in the international section of markets)
1
15-ounce can unsweetened coconut milk
3
cups
chicken or vegetable broth
3 1/2
tablespoons
lemon juice
1
teaspoon
kosher salt
1
tablespoon
toasted sesame oil
1/2
cup
fresh cilantro sprigs

Directions

  1. 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.
  2. Heat the vegetable oil in a large saucepan over medium heat. Sauté 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.
  3. 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.
  4. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.

 

Susie Theodorou
February 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 69 %
  • Calcium 81 mg
  • Carbohydrate 30 g
  • Cholesterol 0 mg
  • Fat 32 g
  • Fiber 6 g
  • Iron 5 mg
  • Protein 7 mg
  • Sat Fat 21 g
  • Sodium 624 mg
What does this mean? See Nutrition 101.

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