I found this recipe on Google+ and it looked so good I thought I had to try it. It takes very few ingredients, and is very easy to make. (Thanks for sharing, Mary Helen Leonard.)
I added some fresh grated ginger (sautéed with the onion) to give it a little more oomph, but otherwise followed the recipe. The cilantro adds the perfect finishing touch. It is sweet, savory and spicy. And, with very little calories, you are more than welcome to have seconds.
Red curry sweet potato soup
4 large sweet potatoes
1 tablespoon olive oil
2 tablespoons red curry paste
2 tablespoons coconut oil (or any other cooking oil)
1 medium onion, diced
1 tablespoon fresh grated ginger
1 quart vegetable stock
Salt and pepper to taste
Chopped green onion
Wash and halve sweet potatoes. Place in baking dish and drizzle with olive oil. Roast in 375-degree oven for 25 minutes or until fork tender. Let cool enough to handle. Remove skins, then mash sweet potatoes with a fork. Set aside. Heat coconut oil; add curry paste and stir together for a few minutes, allowing the curry to become fragrant, being careful not to burn it. Add onion and ginger, sautéeing until onion is translucent. Add vegetable stock, sweet potatoes, salt and pepper. Let simmer for a few minutes. Use a stick blender to purée soup. Ladle into bowls, then top with lime juice, scallion, sriracha and cilantro as desired.