Rating: 3.5 stars
63 Ratings
  • 5 star values: 23
  • 4 star values: 11
  • 3 star values: 11
  • 2 star values: 16
  • 1 star values: 2
Susie Theodorou

Gallery

Credit: Beatriz Da Costa

Recipe Summary test

hands-on:
15 mins
total:
1 hr
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.

Nutrition Facts

calcium 81mg; 409 calories; calories from fat 69%; carbohydrates 30g; fat 32g; fiber 6g; iron 5mg; protein 7mg; saturated fat 21g; sodium 624mg.
Advertisement