Sweet Potato And Lemongrass Soup Recipes

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SWEET POTATO, COCONUT & LEMONGRASS SOUP WITH CORIANDER SAMBAL



Sweet potato, coconut & lemongrass soup with coriander sambal image

Warm up with our healthy sweet potato, coconut and lemongrass soup. This veggie dish is full of vitamin c and makes a great low-calorie lunch

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Soup

Time 45m

Number Of Ingredients 12

2 tbsp groundnut oil
4 spring onions , sliced
2 large garlic cloves , sliced
2 lemongrass stalks , outer leaves removed and stalk finely chopped
finger-sized piece ginger , sliced
900g sweet potatoes , peeled and chopped into small pieces
215ml coconut milk
285ml vegetable stock (we used Bouillon)
1 green chilli , deseeded
1 tsp caster sugar
2 limes , juiced
1 small pack coriander

Steps:

  • Heat the oil in a large pan, then add the spring onions, garlic, lemongrass and three-quarters of the ginger and cook for 2 mins until aromatic, then tip in the sweet potato. Give everything a good mix so the sweet potato is well coated, then add the coconut milk, stock and 500ml water. Bring to the boil, then simmer for around 25 mins until the sweet potato is cooked through.
  • Meanwhile, tip the remaining ginger, the chilli, sugar, three-quarters of the lime juice and most of the coriander (reserving a few leaves for a garnish) into a food processor and blitz until smooth. Transfer the sambal to a small jug and set aside.
  • Blitz the soup with a hand blender until smooth, then season to taste with the remaining lime juice and some salt and pepper. Divide the soup between bowls and top with the coriander sambal. Garnish with the reserved coriander leaves.

Nutrition Facts : Calories 324 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

SWEET POTATO AND LEMONGRASS SOUP



Sweet Potato and Lemongrass Soup image

I found this recipe online in an article about a Philadelphia restaurant and tried it out at home. I wasn't overawed by it, but love the flavors, so I decided to play around with it a bit. By the third batch I had hit gold.

Provided by Mirj2338

Categories     Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, diced
2 inches piece gingerroot, peeled and minced, I freeze my gingeroot and then grate it on a Microplane, it's the best
1 jalapeno pepper, deseeded and minced
4 garlic cloves, minced (I just smash it with the broad side of a knife)
3 lbs sweet potatoes, peeled and cut into 1/2 inch slices
6 cups water (this makes a thick soup, use 7 cups if you like it thinner)
10 stalks lemongrass, outer dry leaves removed and bulblike base crushed (again, the broad side of a knife works wonderfully here)
7 ounces coconut milk
salt & freshly ground black pepper

Steps:

  • In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.
  • Add the ginger, jalapeno and garlic and saute 2 minutes more.
  • Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
  • Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
  • Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
  • Discard the lemongrass stalks. P.
  • uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender.
  • Strain the soup through a fine sieve (I didn't even bother with this step).
  • Stir in the coconut milk. Season with salt and pepper.

Nutrition Facts : Calories 335.4, Fat 13, SaturatedFat 6.4, Sodium 148.1, Carbohydrate 51.9, Fiber 8, Sugar 12.8, Protein 4.9

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