Snow Days and Soup Days

This is decidedly soup weather, so here are some decidedly satisfying soups to try. Yes, you can just open a can, but these soups will persuade you to throw away that can-opener for good! A food processor and/or blender is very useful for these recipes. Here is the first of 5 soups I will post over the next few days...
1. Sweet Potato Soup Thai-Style
Serves 6
½ cup lightly packed cilantro leaves
6 large scallions, trimmed and cut into 1-inch pieces
2 garlic gloves, peeled
1-inch cube of fresh ginger, peeled
1 small jalapeño pepper, cored, seeded and cut into 1-inch pieces
3 T. peanut or vegetable oil
2 large sweet potatoes, peeled and cubes
2 stalks lemongrass, smashed (see note)
2 15oz. cans low-sodium chicken broth
1 cup water
1 tsp. salt
¼ tsp freshly ground black pepper
1 14 oz. can light coconut milk
2 T. fresh lime juice
1 T. Thai peanut sauce
Coarsely chop cilantro. Rinse under cold running water, drain on paper towels, rolling it up and wringing it out as dry as possible. Reserve.
Coarsely chop scallions, garlic, ginger and jalapeño.
Heat the oil in a large heavy saucepan for 2 minutes, add the chopped scallion mixture, reduce the heat to moderately low and cook, stirring occasionally, until limp, about 5 minutes. Add the sweet potatoes, lemongrass, chicken broth, water, salt and pepper. Cover pan and simmer until “mushy” (you know what mushy is right?), about 30 minutes. Cool in the pan, covered for 30 minutes. Discard the lemongrass.
Puree the mixture in the processor or blender until smooth
Return puree to the saucepan and add the coconut milk, lime juice and peanut sauce. Stir well and reheat the soup to serving temperature. Adjust seasoning to tatse.
Stir in the reserved cilantro and serve.
Alternative: chill well and serve cold.
Notes: Use a rolling-pin or small heavy skillet to pound the lemongrass stalks; this releases the flavor (and is very satisfying!)
Recipe credit: Process This! Jean Anderson (adapted from White Dog Cafe, Philadelphia)