Sweet Potato and Lemongrass Soup
Great way to combine sweet potatoes with the lemongrass in your bag this week.
Servings Prep Time
8people 10minutes
Cook Time
1.5hours
Servings Prep Time
8people 10minutes
Cook Time
1.5hours
Ingredients
  • 1/2cup peanutsunsalted
  • 2tablespoons fresh basilchopped
  • 2tablespoons fresh mintchopped
  • 1tablespoon fresh cilantrochopped
  • 2pounds sweet potatopeeled and diced
  • 3 stalks lemongrassouter layers removed, bulbs split open
  • 2tablespoons olive oil
  • 1cup white onionminced
  • 2 tablespoons garlicminced
  • 1piece jalapeno pepperseeded and minced
  • 1(2 inched) piece fresh gingerpeeled and minced
  • 1(14 ounces) can coconut milk
  • 1 juice of lime
  • 1 1/2 teaspoons salt
  • 1/4teaspoons cayenne pepper(optional)
Instructions
  1. 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.