5 Ingredients or Fewer

Springtime Sweet Potato Soup with Coconut and Lemongrass

April 29, 2014
0 Ratings
  • Serves 2-4
Author Notes

A light, fresh soup with minimal ingredients. A splash of cider and perfume from lemongrass (or just a squeeze of lemon) make this a bowl of sunshine. Serve with Sriracha for those who want to add a little heat. —CookPlayExplore

What You'll Need
  • 1 sweet potato, peeled, cooked and mashed
  • 1 cup coconut milk (regular or light)
  • 1 cup water or broth
  • 1 to 3 teaspoons cider vinegar or rice wine vinegar
  • 2 lemongrass stalks, peeled and split lengthwise, and/or a squeeze of lemon juice
  • salt and pepper to taste
  1. Stir together mashed sweet potato, coconut milk, and water in a saucepan over medium heat. Add lemongrass stalks, if using. Warm to barely a simmer, stirring occasionally. If using lemongrass, keep on the burner for 20 to 30 minutes, then remove the lemongrass stalks.
  2. Purée soup with an immersion blender (or blend in batches, carefully, in a blender or food processor). Stir in vinegar, a teaspoon at a time, until it has the right amount of zip to suit your taste. (If you're adding lemon juice, this is the time to do it.) Season with salt and pepper. If it's too thick, stir in a little more water, broth, or coconut milk.

See what other Food52ers are saying.

  • AntoniaJames
  • CookPlayExplore

4 Reviews

AntoniaJames April 29, 2014
Beautiful! ;o)
CookPlayExplore April 29, 2014
AntoniaJames April 29, 2014
Will be making this within a few days. So looking forward to it. And I look forward to seeing more of your recipes. I do hope you'll share them here! Cheers. ;o)
CookPlayExplore April 30, 2014
I hope you enjoy. I'm eyeing a half-dozen of yours to try as well. I desperately want to make the brined nuts, but it's way too hot at the moment. Patience...