Your weekly recipe: Sweet Potato Soup with Roasted Garlic and Lemon Grass

Well after stepping outside to positively frigid temperatures today (even though I was quite bundled up!), I have concluded that there is no denying it any longer - it is fall.  But that isn’t ALL bad!  Fall can be a great season, if you can overlook the cooler days and even colder nights that we have to get used to.

One of my favourite things about fall is definitely the food though.  This is the season of squashes, pumpkin-laden EVERYTHING, and an excuse to shove the BBQ closer to the warmth of the patio door so that we can continue to grill clear into the snowy weather (colder weather?  Snow?  Literal blizzards?  Hey, if we want to grill, we are going to grill!!)

This recipe comes to us from back during my wife Veronika’s years in university.  She was lucky enough to be granted roommates that were about 95% awesome.  The best part was that they were all health nuts and thus, she accumulated a fair number of health-promoting recipes.  This is our favourite  :)
Sweet Potato Soup with Roasted Garlic and Lemon Grass:

  • 1 tbsp. birgin coconut or extra-virgin olive oil
  • 1 Vidalia onion, chopped
  • 1 heaping tbsp. lemon grass, minced – use the soft centre of stalks or substitute with lemon zest
  • 2 bulbs garlic, roasted or poached (use a tsp. or two cloves of fresh garlic if preferred)
  • 4 large sweet potatoes, quartered (approx. 2 pounds)
  • 6 cups organic vegetable or chicken stock
  • 1/3 cup coconut milk
  • Sea salt and freshly ground pepper, to taste
  • 1 generous tbsp. red curry paste, if desired
  • Organic lemon zest and fresh coriander for garnish

1)     In a large saucepan over medium heat, saute the onions in oil until soft

2)     Press garlic out of the skins, mash and add to onions along with the  lemon grass, potatoes and stock.  Add curry paste, if using

3)     Bring to a boil, then reduce heat and cover.  Simmer until potatoes are tender, about 30 minutes

4)     Add coconut milk and return to a boil.  Remove from heat, cool slightly and puree in batches with a submersible hand blender or in a food processor until smooth

5)     Season to taste

6)     Serve with a generous garnish of lemon zest and fresh coriander
We would recommend making up a pot of this soup on those grey, snowy days of fall and winter… enjoy!

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