8 LIVE IT UP! FRIDAY, JANUARY 25, 2019 SANTA CRUZ SENTINEL
Serves
4
–
6
INGREDIENTS:
2
medium
yellow
onions,
sliced
One
1½
inch
piece
of
ginger,
peeled
and
sliced
4
cloves
garlic,
peeled
and
sliced
2
stalks
lemongrass,
cut
in
thirds,
bottoms
bruised*
1
½
cups
carrots,
roughly
chopped
1½
cups
Kabocha
squash,
peeled
and
chopped
1½
cups
sweet
potato,
peeled
and
chopped
4
cups
vegetable
stock
1
can
coconut
milk**
Vegetable
oil
Salt
and
pepper
to
taste
Fresh
scallions
or
chives
for
garnish
METHOD:
•
Sweat
onions,
garlic
and
ginger
in
vegetable
oil
over
medium
heat
in
large
pot
until
soft
(10-15
minutes)
•
Add
the
sweet
potato,
squash,
carrots
and
lemon
grass.
Add
stock
and
coconut
milk
and
simmer
until
all
vegetables
are
tender
(20-25
minutes)
•
Remove
lemon
grass
•
Purée
the
remaining
ingredients
in
a
blender
or
food
processor
•
Strain
soup
through
a
medium
strainer
•
Season
to
taste
•
If
soup
is
too
thick,
add
vegetable
stock
until
desired
consistency
•
Garnish
with
fresh
scallion
or
chive
*
Bruise
the
stalks
by
lightly
crushing
them
with
a
pestle,
meat
mallet,
or
the
side
of
a
large
knife
or
cleaver
**
Add
more
coconut
milk
to
thin,
if
desired,
for
a
slightly
creamer
texture
and
flavor
Vegetable
Soup
with
squash,
carrot,
sweet
potato,
lemongrass,
ginger,
coconut
milk
courtesy
of
Tom
McNary
-
Soif
Chef
CONTINUED FROM 7
CONTINUES ON 9
