Ingredients
- 1/2 cup peanuts unsalted
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh mint chopped
- 1 tablespoon fresh cilantro chopped
- 2 pounds sweet potato peeled and diced
- 3 stalks lemongrass outer layers removed, bulbs split open
- 2 tablespoons olive oil
- 1 cup white onion minced
- 2 tablespoons garlic minced
- 1 piece jalapeno pepper seeded and minced
- 1 (2 inched) piece fresh ginger peeled and minced
- 1 (14 ounces) can coconut milk
- 1 juice of lime
- 1 1/2 teaspoons salt
- 1/4 teaspoons cayenne pepper (optional)
Servings: people
Units:
Instructions
- To make pesto: Preheat oven to 350°F. Spread peanuts on a small baking sheet and bake until toasted and fragrant, 8 to 10 minutes; cool. Place peanuts on a cutting board and set a heavy saucepan on top. Press down on pan to break peanuts into small, irregular pieces. In a small bowl, combine peanuts with remaining ingredients. Makes 1 1/4 cups. To make soup: In a large saucepan, combine sweet potatoes and lemongrass with enough cold water to cover; bring to a boil. Reduce heat to medium; simmer until potatoes are tender, about 20 minutes. Remove lemongrass. Drain potatoes; reserve 3 cups cooking liquid. Meanwhile, in a medium skillet over medium heat, heat olive oil. Add onion; cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook about 1 minute. Add jalapeño and ginger; cook, stirring, about 2 minutes. In a blender or food processor, process potatoes, onion mixture, coconut milk and 1 1/2 cups reserved cooking liquid in batches until smooth. Return soup to same saucepan and stir in remaining 1 1/2 cups reserved cooking liquid; bring to a simmer over medium heat. Stir in lime juice, salt and cayenne pepper. Serve immediately with peanut pesto or cool to room temperature and chill at least 1 hour.
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