Spicy Sweet Potato and Coconut Soup
"This is one of my favorite soups.
It is from Real Simple magazine"
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- 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
- 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.
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Reviews
-
Wonderful! I used orange-fleshed sweet potatoes (yam?) and because I didn't have red curry paste, substituted laksa paste - I don't think this detracted from the character of the soup at all. Will definitely make again. -
Simply divine, although I have to admit I did one major change and blended everything together at the end with my immersion blender. I didn't have any red curry paste so I added some garam masala instead. The soup has a wonderful flavor. The garam masala added a wonderful bang to the back of the throat. I've already made up a second batch, tripled the recipe and froze it for a treat for when we drag ourselves home after a gruelling day at the office. Thanks for the recipe!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
