Janet’s Sweet Potato and Coconut Soup


A Chemo Crew recipe, 2014 

1/2 lbs sweet potatoes (about 3 large), washed
1 T olive oil
1 onion, chopped
1 2″ piece fresh ginger, peeled and thinly sliced
1 T red curry paste
1 15 oz can unsweetened coconut milk
3 c vegetable broth
3 T lemon juice
1 t salt
1 T sesame oil
1/2 fresh cilantro

Preheat oven to 400°.  Bake the sweet potatoes on an oven rack for 50 minutes or until tender. Remove from oven to cool.

Heat the oil in a large saucepan over medium heat. Saute the onion and ginger until onion softens, about 5 minutes. Stir in the curry paste and cook one minute more. Add the coconut milk and broth and bring to a gentle boil. Reduce heat and simmer, partially covered for about 5 minutes.

Skin the potatoes and cut into 1″ chunks. Add to soup and simmer 5 minutes more. – don’t let it boil! Stir in the lemon juice and salt.

Ladle soup into 4 soup bowls and drizzle the sesame oil evenly over each. Garnish with cilantro and serve.

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