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 235.39 kcal — Moderate 12%
• Protein 5.32 g — Moderate 11%
• Carbohydrate 34.9 g 13%
• Total Fat 7.73 g — Moderate 10%
• Saturated Fat 2.19 g — Moderate 11%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 1.62 mg ⌄ Low Source 1%
• Sodium 507.34 mg ▲ High 22%
• Dietary Fiber 6.11 g ↗ Good Source 22%
• Total Sugars 7.73 g --
• Added Sugars 0.57 g ⌄ Low Source 1%
• Calcium 104.25 mg ⌄ Low Source 8%
• Iron 1.21 mg ⌄ Low Source 7%
• Potassium 175.14 mg ⌄ Low Source 4%
• Vitamin A 1001.89 mcg ↗ Good Source 111%
• Vitamin C 18.75 mg ↗ Good Source 21%
• Vitamin D 0.72 mcg ⌄ Low Source 4%

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

• Citrus 🍊
• Sesame
• Onions 🧅