Thai Sweet Potato Soup with Lemongrass
or olive oil
finely chopped and packed
yellow curry powder
veggie or chicken
peeled and sliced
or full can
coarse salt and freshly ground black pepper
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.