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Ingredients
3 tablespoons olive oil
1 large onion, diced
2 inches piece gingerroot, peeled and minced,
1 jalapeno pepper, deseeded and minced
4 garlic cloves, minced
3 lbs sweet potatoes, peeled & cut into 1/2
inch slices
6 – 7 cups water
10 stalks lemongrass, outer
dry leaves removed & bulblike
base crushed (broad side of knife works)
7 ounces coconut milk
Salt & freshly ground black pepper
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Instructions
In large, heavy soup pot, heat the oil medium-hot and
saute the onion until translucent, about 5 minutes.
Add the ginger, jalapeno and garlic and saute 2 minutes
more. Add the sweet potato and water. It should be just
enough water to cover the sweet potatoes.
Tie the lemongrass stalks together with string and put
the bulb/base ends into the soup.
Bring the liquid to a boil, reduce heat and let simmer
until the potatoes break apart, about 15 minutes. Remove
from heat. Discard the lemongrass stalks. Puree the
soup with an an immersion blender right in the pot,
or you could do this in batches in the food processor
or blender. Strain the soup through a fine sieve (I
didn’t even bother with this step). Stir in the coconut
milk. Season with salt and pepper.
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