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from "Real Simple® magazine"

Hands-on time: 15 minutes
Total time: 1 hour

Makes 4 servings

1 1/2 pounds sweet potatoes (about 3 large), rinsed
1 tablespoon canola or olive oil
1 medium yellow onion, roughly chopped
1 2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon red curry paste
1 15-ounce can unsweetened coconut milk
3 cups low-sodium chicken or vegetable broth
Juice of 1 lemon
1 teaspoon kosher salt
1 tablespoon sesame oil
1/2 cup fresh cilantro sprigs

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Preheat oven to 400° F. Place the sweet potatoes on an oven rack and bake until tender, about 50 minutes. Remove from oven and let cool. Heat the vegetable oil in a large saucepan over medium heat. Cook the onion and ginger until the onion is softened, about 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the coconut milk and broth and bring to a boil. Reduce heat to a simmer, cover partially, and cook for 5 minutes. Remove the skins from the potatoes and cut the insides 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 some of the sesame oil over each bowl. Garnish with the cilantro.

CALORIES 409 (69% from fat); FAT 32g (sat 21g); PROTEIN 7g; CHOLESTEROL 0mg; SODIUM 624mg; FIBER 6g; CARBOHYDRATE 30g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Jewel Yams, Medium - $1.49/lb
  Organic Yellow Onion, Medium - $2.29/lb
  Ginger Root - $2.99/ea
  Roland Red Curry Paste - $3.19/ea
  Goya Coconut Milk - $2.39/ea
 13.5fl oz
  Kitchen Basics Natural Vegetable Cooking Stock - $3.79/ea
 32fl oz
  Lemons - $0.99/ea
  Roland Pure Sesame Oil - $3.99/ea
 6fl oz
  Vegetable General - $1.99/ea
You May Already Have
  Wesson Canola Oil - $4.99/ea
 48fl oz
  Morton's Coarse Kosher Salt - $2.99/ea
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