Coconut and Sweet Potato Soup with Cilantro Oil

Serves 4

2 tablespoons olive oil

1 yellow onion, peeled and finely chopped

2 garlic cloves, finely chopped

3” lemongrass

2 tablespoons fresh grated ginger

1/2 teaspoon red chili flakes

2 large carrots, peeled and finely chopped

1 large sweet potato, peeled and finely chopped

1 can coconut milk

3 cups chicken stock



juice from 1/2 lime

Cilantro oil

1/2 cup fresh cilantro

1/4 cup olive oil

pinch of salt and pepper

1.Heat the oil in a pot and sauce onion, garlic, lemongrass, ginger, chili, carrots and sweet potato until the onion goes soft.

2.Add coconut milk and stock and bring to a boil.

3.Let the soup simmer until the vegetables are soft.

4.Use an emulsion blender and pure the soup. Season with salt and pepper and add the lime juice.

5.Place cilantro, oil, salt and pepper in a blender and blend until smooth.

6.Serve the soup with some cilantro oil, fresh cilantro and some red chili flakes.

Photography  by Lisa Bjorner