Thai Sweet Potato Soup with Lemongrass
  • 1/2 oniondiced
  • 2Tbsp coconut oilor olive oil
  • 6cloves garlicchopped
  • 1/2cup lemongrassfinely chopped and packed
  • 1/2cup gingerchopped
  • 1 jalapeno pepperdiced
  • 1tsp yellow curry powder
  • 1/2tsp turmeric
  • 7cups stockveggie or chicken
  • 2lb sweet potatoespeeled and sliced
  • 1/2cup coconut milkor full can
  • 2tsp brown sugar
  • 2-4tsp soy sauceto taste
  • 2Tbsp lime juice
  • coarse salt and freshly ground black pepperto taste
  1. In a large heavy bottomed pot heat coconut oil over medium high heat. Add onion and stir for 2 minutes
  2. 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.
  3. Bring to a boil and add yams and optional carrot. Simmer uncovered until yams are fork tender, 15-20 minutes. Let cool a bit.
  4. 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.
  5. Stir in ½ cup of coconut milk. Or, for a richer soup, add more, or most of the can.
  6. Add the brown sugar, 2 tsp soy sauce and the lime juice. Taste and adjust.
  7. Garnish with cilantro, scallions, coconut milk and serve with lime wedges.