Sweet Potato and Lemongrass Soup

  • Yield : 4 servings
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 60m

A velvety rich autumn potage, this amuse bouche was served in a shot glass for a “Seven Deadly Sins” Dinner Party.  It was so tasty that it left guests greedy for MORE!



  • 1 lb. sweet potatoes, peeled and diced
  • 2 stalks lemongrass, outer layers removed, bulbs split open
  • 1 tbsp. olive oil
  • ½ cup minced white onion
  • 1 tbsp. minced garlic
  • ½ jalapeno pepper, seeded and minced
  • 1 inch fresh ginger, minced
  • ½ can coconut milk
  • Juice of ½ lime
  • ¾ tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2 tbsp. peanuts
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. fresh mint, chopped
  • 1.5 tsp. fresh cilantro, chopped


Step 1

To make pesto: Preheat oven to 350°F. Spread peanuts on a small baking sheet and bake until toasted and fragrant, 8 to 10 minutes; cool. Crush peanuts on a cutting board and chop if necessary to break into small pieces. In a small bowl, combine peanuts with basil, mint and cilantro. Makes 5 tbsp.

Step 2

To make soup: In a large saucepan, combine sweet potatoes and lemongrass with enough cold water to cover; bring to a boil. Reduce heat to medium; simmer until potatoes are tender, about 20 minutes. Remove lemongrass. Drain potatoes; reserve 1.5 cups cooking liquid.

Step 3

Meanwhile, in a medium skillet over medium heat, heat olive oil. Add onion; cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook about 1 minute. Add jalapeño and ginger; cook, stirring, about 2 minutes.

Step 4

In a blender or food processor, process potatoes, onion mixture, coconut milk and ¾ cup reserved cooking liquid in batches until smooth. Return soup to same saucepan and stir in remaining ¾ cups reserved cooking liquid; bring to a simmer over medium heat. Stir in lime juice, salt and cayenne pepper. Serve immediately with peanut pesto. If serving as amuse bouche, pour into shot glasses and have 2 bowls left over.

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