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Tuesday, November 16, 2010

Sweet Potato Soup with Coriander and Coconut milk

A nice, creamy soup with the tang of lemon and coriander.
adapted from Lisa Brink's recipe

Ingredients:
1 medium onion, chopped,
1 teaspoon crushed garlic,
a bunch of fresh coriander
6 medium sweet potatoes, peeled and cubed,
2 sticks of lemongrass, bruised,
3 cups vegetable stock,1 tin coconut milk

Implements:

large pot
blender stick

1. peel and cube the sweet potatoes, chop the coriander, garlic and onion.

2. fry the onion in the pot with some olive oil until it softens, then add the garlic and coriander. leave on the heat for a minute.

3. Add the cubed potato, the bruised lemongrass and the stock and simmer for 20 minutes.

4. remove the lemongrass stalks, add the coconut milk and season to taste.

5. blend until smooth

COOK'S NOTES: Bruise lemongrass stalks by banging with a mallet or a heavy tin can to release the wonderful flavor. The zest of a large lemon can replace the lemongrass stalks but can't compare in terms of taste.


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