Spicy Sweet Potato and Coconut Soup

Spicy Sweet Potato and Coconut Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2005

Nutritional Information

  • Per Serving
  • Calories 409Calories From Fat 69%
  • Calcium 81mg
  • Carbohydrate 30g
  • Cholesterol 0mg
  • Fat 32g
  • Fiber 6g
  • Iron 5mg
  • Protein 7mg
  • Sat Fat 21g
  • Sodium 624mg
What does this mean? See Nutrition 101 .

Quick Tip

Ginger
The easiest and most efficient way to peel ginger is to use a vegetable peeler.

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