Spicy Sweet Potato and Coconut Soup

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Set the sweet potatoes directly on the oven rack in the preheated oven and bake until they are tender enough to pierce easily with a fork, about 45 minutes. Remove them from the oven and let them cool.

3. 3

   While the potatoes cool, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and cook for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then lower the heat to low and simmer for about 5 minutes.

4. 4

   Meanwhile, peel the skins from the sweet potatoes and cut the flesh into bite-sized pieces.

5. 5

   Add the sweet potatoes to the soup and cook until they absorb the flavor, about 5 minutes. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little cilantro.

• Calories 186.53 kcal Moderate
• Protein 2.6 g Low Source
• Carbs 29.69 g Moderate
• Total Fat 5.73 g Moderate
• Saturated Fat 1.7 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 495.65 mg High
• Fiber 4.23 g Moderate
• Sugar 6.98 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 86.89 mg Low Source
• Iron 0.94 mg Low Source
• Potassium 107.98 mg Low Source
• Vitamin A 1649.93 mcg_rae Good Source
• Vitamin C 17.73 mg Moderate
• Vitamin D 0.72 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Sesame
• Onions 🧅