1, 2, 3, Spicy Sweet Potato Soup

1 1/2 pounds sweet potatoes
1 T olive oil
1 onion chopped
1 (2 inch_) piece fresh ginger root- sliced thin
1 T red curry paste
1 (15 oz) can unsweetened coconut milk
3 cups veggie broth
3 1/2 T lemon juice
1 t sea salt
1 T toasted sesame oil
1/2 cup chopped fresh cilantro

1. Preheat oven to 400 and cook sweet potatoes until tender when poked with a fork (about 45 minutes). Remove from oven and allow to cool
2. Heat oil in large saucepan or soup pot. Add the onion & ginger and cook for approx 5 minutes. Stir in curry paste and cook for 1 minute. Whisk in the coconut milk and veggie stock. Bring to a boil, reduce heat to low and simmer about 5 minutes.
3. Remove the skins from the sweet potatoes and cut into bite sized chunks. Add to the soup and cook for 5 more minutes. Stir in the lemon juice and season with salt. Blend with an immersion blender or transfer to a blender or food processor- process until smooth. Ladle into bowls and garnish with a drizzle of sesame oil 7 a bit of cilantro.