Spicy Sweet Potato and Coconut Soup

INGREDIENTS
4 sweet potatoes
1 tablespoon olive oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon curry powder
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon sea salt



DIRECTIONS
Preheat the oven to 400 degrees F 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.
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 powder 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. cut the sweet potatoes 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 enjoy!