Sweet Potato Coconut Soup

Sweet Potato Coconut Soup

2 1bs (about 2) sweet potatoes, peeled and cubed

2 tablespoons olive oil, divided

1 medium yellow onion, chopped

1 leek, sliced and chopped

1 red chili (or two small chilis like me), cut in half, seeding and removing the ribs, then slice

1 stalk lemongrass.  Mine from my pot were a little thin, so I used two.  Use a mallet to smash the stalks and release the juices

1 tsp freshly grated ginger (I wouldn’t substitute for this, it makes a real flavor difference to have the fresh ginger)

4 tsp tomato paste (I use the paste from the tube)

Salt and pepper

4 cups chicken broth (or veggie broth)

1 14 oz can light coconut milk

For garnish:  Sambal Oelek* and cilantro

Preheat the oven to 400F.

Toss the sweet potatoes with one tablespoon of oil, and season with salt and pepper.  Spread out in a single layer on a rimmed baking sheet. Roast for 20-30 minutes, until fork tender.

In a heavy bottomed pan, heat the other tablespoon of oil over medium heat.  Add the onions, leeks, red chili, lemongrass and ginger.  Stirring occasionally, let the vegetables soften, but not brown.  Maybe 4-5 minutes.

Add the sweet potatoes and stir in the tomato paste.  I like to do this before adding extra liquid so that the tomato paste mixes in well.  Then add the chicken stock and let the soup simmer for 10 minutes.

Stir in the coconut milk, and let simmer another 5 minutes, stirring constantly.

Remove the lemongrass stalks, and use an immersion blender to purée the soup.

Taste and season as necessary.  Serve with a little coconut milk and Sambal Oelek dotted on top to give it a little spice (it already has a little from the chilis and ginger) and if you like cilantro, some chopped cilantro is good as well.

*Sambal Oelek is chili paste, and is the chili paste I prefer.  Others use Sriracha.