Spicy Coconut Sweet Potato Soup

Follow our step-by-step guide on how to make Spicy Coconut Sweet Potato Soup.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   Nestle the sweet potatoes directly onto the oven rack and let them bake until they yield easily to a fork, which should take around 45 minutes.

3. Step 3

   Once they’re perfectly tender, take them out and allow them to cool.

4. Step 4

   In a spacious saucepan or soup pot, warm the vegetable oil over medium heat.

5. Step 5

   Toss in the chopped onion and sliced ginger, sautéing until they soften, roughly 5 minutes.

6. Step 6

   Next, introduce the red curry paste and let it cook for an additional minute, releasing its aromatic essence.

7. Step 7

   Gradually whisk in the vegetable broth and creamy coconut milk, bringing the mixture to a lively boil.

8. Step 8

   Lower the heat and let it simmer gently for about 5 minutes, allowing the flavors to meld beautifully.

9. Step 9

   While the soup simmers, peel the cooled sweet potatoes and chop the flesh into delightful bite-sized pieces.

10. Step 10

    Fold the sweet potato chunks into the simmering soup and let them cook for another 5 minutes, soaking up all the delicious flavors.

11. Step 11

    Finish by stirring in fresh lemon juice and seasoning with sea salt to taste.

12. Step 12

    Serve the soup in bowls, drizzling with toasted sesame oil and garnishing with vibrant fresh cilantro for a burst of color and flavor.

13. Step 13

    Enjoy this comforting bowl of goodness that warms both the heart and the soul.