I found this recipe online in an article about a Philadelphia restaurant and tried it out at home. I wasn't overawed by it, but love the flavors, so I decided to play around with it a bit. By the third batch I had hit gold.
- 44.37 ml olive oil
- 1 large onion, diced
- 2 inch piece gingerroot, peeled and minced, I freeze my gingeroot and then grate it on a Microplane, it's the best
- 1 jalapeno pepper, deseeded and minced
- 4 garlic cloves, minced (I just smash it with the broad side of a knife)
- 1360.77 g sweet potatoes, peeled and cut into 1/2 inch slices
- 1419.54 ml water (this makes a thick soup, use 7 cups if you like it thinner)
- 10 stalk lemongrass, outer dry leaves removed and bulblike base crushed (again, the broad side of a knife works wonderfully here)
- 198.44 g coconut milk
- salt & freshly ground black pepper
- In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.
- Add the ginger, jalapeno and garlic and saute 2 minutes more.
- Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
- Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
- Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
- Discard the lemongrass stalks. P.
- uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender.
- Strain the soup through a fine sieve (I didn't even bother with this step).
- Stir in the coconut milk. Season with salt and pepper.