Spicy Sweet Potato and Coconut Soup

Recipe View Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View Place sweet potatoes directly onto the oven rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from oven and let cool slightly. (50 minutes)

Recipe View While potatoes are cooling, heat vegetable oil in a large saucepan or Dutch oven over medium heat. Add chopped onion and sliced ginger; cook and stir until softened, about 5 minutes. (5 minutes)

Recipe View Stir in red curry paste and cook for 1 minute, until fragrant. Whisk in vegetable broth and coconut milk. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 5 minutes to allow the flavors to meld. (7 minutes)

Recipe View Once the sweet potatoes are cool enough to handle, remove the skins and cut the flesh into bite-sized chunks. (5 minutes)

Recipe View Add the sweet potato chunks to the soup. Simmer for another 5 minutes, allowing the potatoes to absorb the flavors of the broth. (5 minutes)

Recipe View Stir in fresh lemon juice and season with sea salt to taste. (2 minutes)

Recipe View Ladle the soup into bowls. Garnish each serving with a drizzle of toasted sesame oil and a sprinkle of fresh cilantro.