Spicy Sweet Potato and Coconut Soup

This is one of my favorite soups. It is from Real Simple magazine

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs sweet potatoes, rinsed (about 3 large potatoes)
• 1  tablespoon  vegetable oil
• 1  onion, roughly chopped
• 4  tablespoons fresh ginger, peeled and thinly sliced
• 1  tablespoon red curry paste (found in the international section of markets)
• 1 (15 ounce) can unsweetened coconut milk
• 3  cups chicken broth or 3  cups vegetable broth
• 3 1⁄2 tablespoons lemon juice
• 1  teaspoon kosher salt
• 1  tablespoon  toasted sesame oil
• 1⁄2 cup fresh cilantro stem

Directions

1. Preheat oven to 400°F Put the sweet potatoes on an oven rack and bake for 50 minutes or until tender. Remove from oven and let cool. Heat the vegetable oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut 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 the sesame oil evenly over the servings. Garnish with the cilantro.