Sweet Potato and Lemongrass Soup

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 2 inches piece gingerroot, peeled and minced, I freeze my gingeroot and then grate it on a Microplane, it's the best
• 1 jalapeno pepper, deseeded and minced
• 4 garlic cloves, minced (I just smash it with the broad side of a knife)
• 3 lbs sweet potatoes, peeled and cut into 1/2 inch slices
• 6 cups water (this makes a thick soup, use 7 cups if you like it thinner)
• 10 stalks lemongrass, outer dry leaves removed and bulblike base crushed (again, the broad side of a knife works wonderfully here)
• 7 ounces coconut milk
• salt & freshly ground black pepper

Directions

1. 1

   In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.

2. 2

   Add the ginger, jalapeno and garlic and saute 2 minutes more.

3. 3

   Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.

4. 4

   Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.

5. 5

   Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.

6. 6

   Discard the lemongrass stalks. P.

7. 7

   uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender.

8. 8

   Strain the soup through a fine sieve (I didn't even bother with this step).

9. 9

   Stir in the coconut milk. Season with salt and pepper.