Spicy Sweet Potato and Coconut Soup Recipe
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 This recipe for Spicy Sweet Potato and Coconut Soup is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lb orange fleshed sweet potatoes
1 T. vegetable oil
1 onion (chopped)
1 (2") piece fresh ginger (thinly sliced)
1 T. red curry paste
15 oz unsweetened coconut milk
3 c. vegetable broth
3 1/2 T. lemon juice
1 T. sea salt
1 T. toasted sesame oil
1/2 c. fresh cilantro (chopped)
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Directions: |
Directions:Preheat the oven to 400º. Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork (approx. 45 minutes). Remove from the oven and allow to cool. Heat the oil in saucepan 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. Remove the skins of the potatoes and cut into 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 cilantro. |
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Preparation
Time: |
Preparation
Time:1 hour 10 minutes |
Personal
Notes: |
Personal
Notes: I typically leave out the ginger because I don't like the taste.
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