THAI SWEET POTATO SOUP WITH LEMONGRASS & GINGER

Adapted from Feasting at Home

Ingredients:

2 large shallots. diced

2 Tbsp coconut oil

6 cloves garlic, chopped

1/2 c. finely chopped lemongrass (2-3 stalks)

1/4 c. ginger, chopped

1 small serrano chili, diced

1 tsp yellow curry powder

1/2 tsp turmeric

4 c. veggie or chicken stock

2 c. water

2 lbs. sweet potatoes, peeled and cubed

1 large carrot, peeled and sliced

1/2 cup to 1 can coconut milk

2 tsp brown sugar

2-4 tsp soy sauce or fish sauce

2 Tbsp lime juice

salt and pepper to taste

Garnish with: cilantro, coconut milk, scallions, popped sorghum grains, sriracha sauce, and lime wedges

Directions:

In a large heavy-bottomed pot, heat coconut oil over medium heat. Add shallot and stir for 2 minutes. Add ginger, garlic, lemongrass, and chili, cook for 3-5 minutes, until fragrant and golden. Add spices, and stir for 1-2 minutes. Add stock and water, scraping up the spices from the bottom.

Bring to a boil and add sweet potatoes and carrot. Simmer on low, covered, until sweet potatoes are fork tender, 15-20 minutes. Let cool a bit, while you prepare your garnishes.

Puree soup until very smooth. Either blend in small batches in a blender or use an immersion blender. Get it as smooth as you can. Return to the stove and heat on med-low.

Stir in 1/2 c. or more of coconut milk.

Now, it’s time to season: Add the brown sugar, soy sauce, and lime juice. Taste. Depending on how rich and flavorful your stock is, you’ll need to adjust seasonings. You may need to add more depth (soy sauce), a pinch or two of salt, more lime, more sugar, or more heat. Find the balance between salt, sweet, sour and spicy.

Garnish.