A delightful and creamy soup featuring sweet potatoes and coconut milk, enhanced with aromatic spices.
Heat the olive oil in a large soup pot over medium heat.
Using extra virgin olive oil enhances the flavor of the soup.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir occasionally to prevent the onion from burning.
Stir in the minced ginger and garlic, cooking for an additional 2 minutes.
Adding ginger and garlic at this stage releases their aromatic flavors.
Add the diced sweet potatoes and water to the pot.
Ensure the water just covers the sweet potatoes for optimal cooking.
Tie the lemongrass stalks together and immerse them in the soup.
Tying the lemongrass makes it easier to remove later.
Bring the soup to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes.
Simmering gently ensures the flavors meld together.
Remove the lemongrass stalks and blend the soup until smooth using an immersion blender.
Blending directly in the pot saves time and reduces cleanup.
Stir in the coconut milk and season with salt and pepper to taste.
Adjust seasoning gradually to achieve the desired taste.
Serve the soup warm, garnished with fresh herbs if desired.
Fresh cilantro or parsley makes an excellent garnish.
Continue in our app for the best experience
