Sweet Potato and Lemongrass Soup

Total Time
30mins
Prep
10 mins
Cook
20 mins

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.

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Ingredients

Nutrition
  • 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

Directions

  1. In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.
  2. Add the ginger, jalapeno and garlic and saute 2 minutes more.
  3. Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
  4. Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
  5. Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
  6. Discard the lemongrass stalks. P.
  7. 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.
  8. Strain the soup through a fine sieve (I didn't even bother with this step).
  9. Stir in the coconut milk. Season with salt and pepper.