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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> UK

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool. | 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. Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2	pounds	orange-fleshed sweet	523.8998	119.0001	13.948	0.6124
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
ginger root	1	piece	sliced	-	-	-	-
red curry paste	1	tablespoon		-	-	-	-
coconut milk	1	can	unsweetened	827.5862	19.934	8.2399	85.7811
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
lemon juice	3 1/2	tablespoons		11.7425	3.6829	0.1868	0.1281
sea salt	1	teaspoon		-	-	-	-
sesame oil	1	tablespoon	toasted	120.22399999999999	0.0	0.0	13.6
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.