Sweet potato, coconut and lemongrass soup is packed with good-for-you nutrients and antioxidants such as vitamin A, and immune boosters ginger and garlic. This sweet-savory soup highlighted with bright lemongrass flavor is sure to warm you from the inside on those blustery autumn or winter days.
Ingredients:
4 Tbs olive oil
6 spring onions chopped
4 garlic cloves sliced
4 lemon grass stalks finely chopped
1 1/2 inches of ginger sliced
2 lbs of sweet potatoes (about 6 medium-sized)
1 can of full fat coconut milk (I like the Thai kitchen brand)
2 1/2 cups vegetable stock
1/4 tsp sea salt (plus more to taste)
1 green jalapeno pepper, seeded
1 tsp coconut sugar
2 limes, juiced
1 handful of fresh cilantro
1/2 inch of ginger
Instructions
Heat the oil in a large heavy bottom pot
Add the spring onions, garlic, lemongrass and ginger. Cook for about 2 minutes.
Add the sweet potato, toss well.
Add the coconut milk, vegetable stock and 2 1/2cups of water
Bring to a boil, then simmer for 25 minutes until sweet potatoes are soft.
Use a hand mixer to emulsify the soup until smooth.
Add salt.
Use a blender or food processor to combine the last five ingredients to make a cilantro paste.
Serve warm, top with cilantro paste, garnish with additional cilantro if desired.
Recipe adapted from a BBC good food recipe.
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