Monday, December 12, 2011
1 1/2 pounds sweet potatoes
1 tablespoon olive oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon sea salt
1/2 cup chopped fresh cilantro
1. Peel the sweet potatoes and dice into 1 inch cubes. Boil in a large pot of water for about 15 minutes, till tender.
2. Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
3. Add sweet potatoes to the soup and cook for 5 more minutes so they can soak up the flavor. Either puree in a blender or food processor, or use a hand blending stick. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a little bit of cilantro.