Spicy Sweet Potato and Coconut Soup

Materials:

• 2 lbs. orange-fleshed sweet potatoes (add more in you want a thicker soup)
• 1 Tbsp. vegetable oil
• 1 onion, chopped
• 1-(2 in.) piece fresh ginger root
• 1 Tbsp. red curry paste (add more to taste)
• 1-(15 oz.) can unsweetened coconut milk
• 3 c. vegetable broth
• 1-1/2 Tbsp. lemon juice
• 1 tsp. sea salt
• 1 Tbsp. toasted sesame oil
• 1/2 c. chopped fresh cilantro

Methods:

1. Peel & chop the sweet potatoes into even-sized cubes.
2. Heat the oil in a large soup pot over medium heat. 
3. Add onion and ginger and cook until tender, about 5 minutes.
4. Add vegetable broth and potatoes and bring to a boil. Cook until sweet potatoes are tender.
5. Stir in the curry paste and coconut milk. Bring back to a boil and the reduce heat and simmer for 5 minutes.
6. Use a hand blender to puree the soup. 
7. Stir in the lemon juice and season with salt.
8. Ladle into bowls and garnish with a drizzle of sesame oil and a sprinkling of cilantro.