Sweet Potato And Lemongrass Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.