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SPICY SWEET POTATO AND COCONUT SOUP
from "Real Simple® magazine"

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

Makes 4 servings
INGREDIENTS (CLICK TO BUY)

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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PREPARATION

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.

NUTRITION PER SERVING
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
 Farm Fresh, Med
 
  Organic Yellow Onion, Medium - $2.29/lb
 Medium
 
  Ginger Root - $2.99/ea
 6oz
 
  Roland Red Curry Paste - $3.19/ea
 6.8oz
 
  Goya Coconut Milk - $2.39/ea
 13.5oz
 
  Kitchen Basics Natural Vegetable Cooking Stock - $3.79/ea
 32oz
 
  Lemons - $0.99/ea
 Farm Fresh, Med
 
  Roland Pure Sesame Oil - $3.99/ea
 6oz
 
  Vegetable General - $2.49/ea Save! 2 for $2.50
 Organic  
 
You May Already Have
  Wesson Canola Oil - $4.99/ea
 48oz
 
  Morton's Coarse Kosher Salt - $2.99/ea
 48oz
 
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