Spicy Sweet Potato and Coconut Soup

Ingredients:
1 1/2 pounds sweet potatoes (about 3 large), rinsed
1 tablespoon canola or olive oil
1 medium yellow onion, roughly chopped
1 2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon red curry paste
1 15-ounce can unsweetened coconut milk
3 cups vegetable broth
Juice of 1 lemon
1 teaspoon salt
1 tablespoon sesame oil
1/2 cup fresh cilantro sprigs

Instructions:
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. Heat the oil in a large saucepan over medium heat. Sauté the onion and ginger until the onion softens, about 5 minutes. Stir in the curry paste and cook for 1 minute. Add the coconut milk and broth and gently bring to a boil. Reduce heat to a simmer, partially cover, and cook for 5 minutes. Skin the potatoes and cut into 1-inch chunks. Add the potatoes to the soup and simmer for 5 minutes. Stir in the lemon juice and salt. Ladle the soup into serving bowls. Drizzle the sesame oil evenly over the servings. Garnish with the cilantro. Yield: Makes 4 servings

This is adapted from Real Simple Magazine.