Sweet potato lemongrass soup

We had a cold spell here. It was so cold that I had to dig out my arctic coat! Winter coats, hats and scarves for all the family. I had no idea, – no idea! that we would be needing them in Hong Kong! When we arrived here at the end of summer it was extremely hot and humid and I was told that winters would be pleasantly balmy. Not so balmy last week! With no central heating my husband went crazy and ordered five electric radiators and I started cooking winter food to warm us up. Stews, casseroles and warming soups. My favourite soup of last week, that was so good that I had t make it again yesterday, was a bright orange lemongrass and ginger infused sweet potato and carrot soup.

I cooked lemongrass and ginger in water for 10 minutes to really get the flavours out before I added the potatoes, carrots, garlic and onions to cook. Potatoes are fabulous because they soak up other flavours so well. When the veg were soft I removed the lemongrass and ginger and added some homemade chicken stock, warmed it through and blitzed into a creamy soup. The ginger and lemongrass really came out and even after reheating the soup the flavours were still there. Yum!

(I’m going to experiment with some lemongrass and bay leaves infused potatoes for roasting and mash, wouldn’t that be amazing? Imagine biting into a perfectly crunchy roast potato with a creamy, herby and aromatic center…)

The white sweet potatoes I used were not as sweet as the orange sweet potatoes that I know from Europe. Next soup on my list to do is a parsnip, turmeric and ginger soup that I had in London once. I remember in food, do you?

Ingredients:

  • sweet potatoes
  • carrots
  • onions
  • ginger
  • lemongrass
  • garlic
  • chicken stock

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