Spicy Sweet Potato Lemongrass Bisque
Inspired by food.com
The temperatures have been delving well into the negative digits where I live, so on days and nights like that the only way to get warm is from the inside out. And thus, this bisque was born. Sweet potatoes pack a nutritional wallop as they contain more beta carotene than most of their orange-hued counterparts. They’re also rich in vitamins A, B6, and C, as well as the mineral manganese, which promotes healthy bone structure and metabolism, absorption of calcium, proper functioning of thyroid and sex hormones, regulation of blood sugar levels, and the metabolism of fats and carbohydrates. Think thin!
This soup is warm, sweet, and spicy, and has that unmistakable aromatic flavor of lemongrass. Lemongrass essential oil is known for its antibacterial, anticancer, antidepressant, antiseptic, anti-inflammatory effects, and is great for the digestive system.
Sweet potato and lemongrass essential oil are a powerful duo which fight back against internal inflammation while promoting healthy tissue regeneration, so grab a spoon and enjoy!
3 tablespoons olive oil
1 large onion, diced
2 inches piece gingerroot, peeled and minced
1 jalapeno pepper, deseeded and minced
4 garlic cloves, minced (I just smash it with the broad side of a knife or use a garlic press)
3 lbs. sweet potatoes, peeled and cut into 1/2 inch slices
6 cups vegetable broth (this makes a thick soup, use 7 cups if you like it thinner)
2 stalks lemongrass, outer dry leaves removed and bulb-like base crushed (again, the broad side of a knife works wonderfully here)
7 ounces coconut milk
salt & freshly ground black pepper
1-2 drops lemongrass essential oil
In large, heavy soup pot, heat the oil medium-hot and sauté the onion until translucent, about 5 minutes.
Add the ginger, jalapeno, and garlic and sauté 2 minutes-ish more.
Add the sweet potatoes and broth. It should be just enough broth to cover the sweet potatoes.
Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
Discard the lemongrass stalks. Puree the soup (using an immersion blender or in batches in your blender) and return to pot.
*Optional for Fussy Diners: Strain the soup through a fine sieve (I omitted this step).
Stir in the coconut milk and 1-2 drops lemongrass essential oil. Season with salt and pepper. Garnish with a drizzle of coconut milk for pretty. Serve and enjoy!
*NOTE: Not all essential oils are created equal. I only use doTerra because their oils are Certified Pure Therapeutic Grade, which is suitable for internal, external, and aromatherapeutic consumption.
*NOTE: All doTerra Essential Oils are extremely potent. I’d recommend 1 drop per batch. Otherwise, just know that you will have a VERY strong-tasting meal!
Click here to learn more about doTerra Essential Oils.