Silky Lemongrass Sweet Potato Soup

The perfect cure to a sore throat- or a just a general sweet potato craving.




As I write this it is officially November 1st, and Halloween has come and past, and we are now in that interesting interlude between fall and winter. November has always been one of my favorite months, probably as I love fall but am not the biggest halloween fan. It's been a welcome relief to (finally!) be able to pull out my sweaters and make warming meals, after what's felt like an excruciatingly hot summer (but let's be real, it will probably go back to 80°F in approximately 5 days).

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Anyways! I'm definitely going to be curling up with a bowl of this sweet potato and lemongrass soup- it's a bit spicy from red pepper flakes, a bit earthy from the lemon grass, and super silky kudos to some Japanese sweet potatoes and full fat coconut milk. A bit of lime juice rounds the whole dish out nicely, adding just the punch of acidity that's needed. This dish definitely has some Thai influence (the lemongrass I used actually is from Chiang Mai! ) though of course not authentic or in any way representative of any one region or philosophy. It has definitely inspired me to dive deeper in the country's food history and anthropology, which I hope you all do to! If this interests you as well and you'd wish to take a deeper dive, I highly recommend checking out the podcast "Point of Origin".


Onto the recipe :)


Sweet Potato Soup~

Ingredients:

-4 sweet potatoes, peeled and chopped (I used 3 Japanese sweet potatoes and 1 standard one)

-1-inch grated ginger

-1 green onion, chopped

-2 tbsp avocado or other neutral oil

-1 can coconut milk

-juice of 1 lime

-1 tsp lemon grass powder

-2 cups veggie stock

-1/8 tsp sesame oil

-1 tbsp salt

-1/2 tsp red pepper flakes

Method:

In a medium pot over medium heat, add your avocado and sesame oil and warm the pan for about 1 minute. Add your sweet potato, green onion, red pepper flakes, salt and lemongrass powder and sauté until slightly browned for 5-8 minutes. Add your veggie broth and coconut milk, cover and let cook for 30-35 minutes or until the sweet potato is fully cooked through. Remove from heat and add to a blender, and blitz until fully smooth (alternatively use an immersion blender). Add back to pot to keep warm, serve up with some toasted pumpkin seeds and enjoy!

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