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Spicy Ginger Sweet Potato Soup
From the kitchen of Sharmagne Leland-St. John

1 quart water
1 large onion, coarsely chopped
4 garlic cloves, coarsely chopped
2 tablespoons ginger root, peeled and coarsely chopped
2 stalks of lemon grass, sliced lengthwise
1 pound of sweet potatoes, peeled and cubed
1 teaspoon sambal oelek or sriracha (Asian hot sauce)
Salt, to taste
1 tablespoon fresh coriander chopped
2 slices of lime for garnish

In a saucepan, bring the water to a boil with the onion,
garlic, ginger, lemon grass, and sweet potato. Simmer
covered for 30 minutes. With a slotted spoon remove the
sweet potato and place in a blender. Strain the broth and
add 2 cups to the blender. Return the soup to the saucepan,
add the hot sauce and salt stirring well. Reheat but do not
bring to a boil. Ladle into bowls. Place a lime slice into
each bowl topped with the fresh coriander.

NOTE: If there is extra broth left over save it for cooking
rice dishes or for some other use.










 

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