Ingredients
- 1/2 onion diced
- 2 Tbsp coconut oil or olive oil
- 6 cloves garlic chopped
- 1/2 cup lemongrass finely chopped and packed
- 1/2 cup ginger chopped
- 1 jalapeno pepper diced
- 1 tsp yellow curry powder
- 1/2 tsp turmeric
- 7 cups stock veggie or chicken
- 2 lb sweet potatoes peeled and sliced
- 1/2 cup coconut milk or full can
- 2 tsp brown sugar
- 2-4 tsp soy sauce to taste
- 2 Tbsp lime juice
- coarse salt and freshly ground black pepper to taste
Servings:
Instructions
- In a large heavy bottomed pot heat coconut oil over medium high heat. Add onion and stir for 2 minutes
- Add ginger, garlic, lemon grass, and chili, turn heat to medium and cook for 3-5 minutes, until fragrant and golden. Add spices, and stir for 1-2 more minutes. Add stock.
- Bring to a boil and add yams and optional carrot. Simmer uncovered until yams are fork tender, 15-20 minutes. Let cool a bit.
- Puree soup until very smooth. Either blend in small batches in a blender or use a submersion blender. Get it as smooth as you can. Return to the stove and heat on med low.
- Stir in ½ cup of coconut milk. Or, for a richer soup, add more, or most of the can.
- Add the brown sugar, 2 tsp soy sauce and the lime juice. Taste and adjust.
- Garnish with cilantro, scallions, coconut milk and serve with lime wedges.
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