Lemongrass Sweet Potato Soup Recipe

About this recipe

Lemongrass Sweet Potato Soup is a warm, comforting bowl of goodness that combines the bright, citrusy notes of lemongrass with creamy coconut milk and garden-fresh vegetables. Perfect for families seeking a wholesome meal, this soup is tailored to Jain dietary guidelines and diabetic-friendly needs without compromising on flavor. The recipe utilizes simple, budget-friendly ingredients that are readily available in UK markets, ensuring a delightful culinary experience that satisfies comfort cravings while being light and nourishing. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Fresh Asian Coriander Bunch
• 114G Sliced Lemongrass, 114G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 400 Ml Aroy-D Coconut Milk, 400Ml
• - Yellow Bell Peppers
• 1 Potato Sweet 1 Each
• 400 g Trs Turmeric Powder 400G
• - Tata Salt

Instructions

1. 1. Heat the olive oil in a large saucepan over medium heat. Add asafoetida and sauté for 30 seconds to release its aroma.
2. 2. Add the chopped lemongrass, bell peppers, tomatoes, and courgettes to the pan. Stir well and cook for 5 minutes until the vegetables begin to soften.
3. 3. Add ground turmeric, coriander, cumin, salt, and black pepper to the pan. Mix thoroughly to coat the vegetables with the spices.
4. 4. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
5. 5. Remove the pan from heat and use a handheld blender to blend the soup until smooth. Alternatively, transfer the mixture to a blender and puree until creamy.
6. 6. Return the soup to the pan and stir in fresh lime juice. Adjust seasoning if needed.
7. 7. Serve hot, garnished with chopped fresh coriander leaves, and enjoy a comforting bowl of lemongrass sweet soup with your family.