Monday, March 1, 2010

sweet potato and coconut soup

Sweet potatoes are insanely high on the nutrition scale. They have high levels of beta carotene, vitamin C, B6 and tons of fiber. I made this soup a couple of weeks ago when I was visiting my mom in Pennsylvania. It's a creamy and nourishing one, with a simple blend of sweet potato and coconut milk. The secret ingredient is lemongrass, which imparts a lovely lemony flavor that really ties the sweet potato and coconut together nicely. Lemongrass' essential oil is actually a natural form of an anti-cancer proponent that causes apoptosis, which is the process of killing cancer cells. I'm sure you need to be eating a hell of a lot of lemongrass to really make it potent, but it's nice to know that it's helpful in the fight against cancer. 

Two sweet potatoes (peeled and cut into 1 inch cubes)
One can of coconut milk
Two stalks of lemongrass (bruised and cut into chunks)
olive oil
One onion (diced)
Two cloves of garlic (minced)
Four cups of veggie stock
chopped mint (optional)
coconut flakes (optional)

Heat a stock pot on medium flame. Add olive oil, diced onions and a pinch of salt. Cook until onions are translucent. Add garlic and saute a minute more. Add the diced sweet potatoes, lemongrass, veggie stock and coconut milk. Simmer on low heat for about twenty minutes. Check to see if sweet potato can be easily pierced with a fork. If so, you're done! Ladle into soup bowls and top with chopped fresh mint and a sprinklin of coconut flakes. 

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