Spicy Sweet Potato and Coconut Soup

Makes 4 servings, (or 8 appetizer/first course servings)

Diana Lind

To make this even faster, cook the yams a day ahead.

ingredients

1 1/2 pounds sweet potatoes (yams), rinsed
1 tablespoon vegetable oil
1 onion, roughly chopped
1 2-inch piece 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 or vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon kosher salt
1 tablespoon toasted sesame oil
1/2 cup fresh cilantro sprigs

directions

1
(Day ahead is simplest) 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. Store in refrigerator until next day.
2
Heat the vegetable oil in a large saucepan or soup pot over medium heat.
3
Sauté the onion and ginger until the onion softens, about 5 minutes.
4
Stir in the curry paste and cook for 1 minute.
5
Add the coconut milk and broth and gently bring to a boil.
6
Reduce heat to a simmer, partially cover, and cook for 5 minutes.
7
Skin the potatoes and cut into 1-inch chunks.
8
Add the potatoes to the soup and simmer for 5 minutes.
9
Stir in the lemon juice and salt.
10
Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro.

notes

NUTRITION PER SERVING CALORIES 409(69% from fat); FAT 32g (sat 21g); PROTEIN 7mg; CHOLESTEROL 0mg; CALCIUM 81mg; SODIUM 624mg; FIBER 6g; CARBOHYDRATE 30g; IRON 5mg

Source: Real Simple, MARCH 2005