Sweet Potato And Lemongrass Soup
Time
30 Mins
Servings
6
Diet Restriction - - -
Rating
0 Votes
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Secret Ingredients
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
Salt & freshly ground black pepper
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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