"Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!" The thin slices of ginger cook in the broth, becoming soft enough to eat... so tasty. Introduced to me by friend Rayme, at a Book Group dinner.
Ingredients:
1 1/2 pounds orange-fleshed sweet
potatoes (yams)
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, peeled and
thinly sliced
1 tablespoon red curry paste
| 1. |
Preheat the oven to
400 degrees F (200 degrees C). Place the sweet potatoes directly on the
rack and bake until tender enough to easily pierce with a fork, about 45
minutes. Remove from the oven and allow to cool. |
| 2. |
Heat the oil in a
large saucepan or soup pot over medium heat. Add the onion and ginger;
cook and stir until tender, about 5 minutes. Stir in the curry paste and
heat for 1 minute, then whisk in the coconut milk and vegetable broth.
Bring to a boil, then reduce heat to low and simmer for about 5 minutes. |
| 3. |
Remove the skins
from the sweet potatoes and cut into smallish bite size chunks. Add to the soup
and cook for 5 more minutes so they can soak up the flavor. Stir in
lemon juice and season with salt. Ladle into bowls and garnish with a
drizzle of sesame oil and a little bit of cilantro. I add about 1-2 tsp. toasted sesame oil directly to the soup, along with the cilantro and then drizzle and garnish with a bit more. |
|
1 (15 ounce) can unsweetened
coconut milk
3 cups vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
1/2 cup chopped fresh cilantro
|
