Sweet Potato & Lemongrass Soup

RECIPE BY CONFESSIONS OF A NEW OLD HOME OWNER

4 Tablespoons Olive Oil

1 cup chopped white onion

3 tsp. minced ginger (I buy the tubes in the veggie section)

1 large jalapeno pepper, de-seeded and chopped

2 tablespoons minced garlic

3 pounds sweet potatoes, peeled and cut into 1/2" pieces

6 cups water

1 tube of lemongrass paste (you can buy this in the veggie section or 12 stalks)

8 oz coconut milk

salt

In a large stock pot heat the olive oil over med-high heat. Saute the onion until translucent. Next add in the ginger, jalapeno, garlic and lemongrass. Saute 2-3 minutes. Add the water and potatoes, bring to a boil and lower to a simmer. Cook for 15-20 minutes until sweet potatoes are tender. Remove from heat and allow 15 minutes to cool. Working in batches, puree the soup until smooth and return to the pot. Add coconut milk and season with salt to taste. Serve warm with croutons or bread.