Spicy Sweet Potato and Coconut Soup

Preheat the oven to 400 degrees F (200 degrees C).

Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.

While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.

Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.

Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. 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.