Sweet Potato and Lemongrass Soup

Recipe by Mirj2338
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons olive oil
  • 1
    large onion, diced
  • 2
    inches 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)
  • 3
    lbs sweet potatoes, peeled and cut into 1/2 inch slices
  • 6
    cups water (this makes a thick soup, use 7 cups if you like it thinner)
  • 10
    stalks lemongrass, outer dry leaves removed and bulblike base crushed (again, the broad side of a knife works wonderfully here)
  • 7
    ounces coconut milk
  • salt & freshly ground black pepper
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DIRECTIONS

  • 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.
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