Molokai Sweet Potato Lemongrass Bisque Recipe

Molokai sweet potato lemongrass bisque adds a polished soup page to the archive while still staying rooted in island ingredients. It pairs Okinawan-style sweet potato richness with coconut milk, ginger, lemongrass, and lime for a lighter modern Pacific bowl.

If you enjoy this style of Pacific cooking, you may also want to try sweet potato palau, island pumpkin coconut soup.

Ingredients

• 1 tablespoon olive oil
• 1 cup sweet onion, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 pounds Molokai sweet potato, peeled and chopped
• 1 cup carrot, chopped
• 3 stalks lemongrass, split open
• 1/4 cup coconut milk
• 2 cups vegetable broth
• 2 kaffir lime leaves or 1 tablespoon lime juice
• 1/2 teaspoon salt
• Dash of cayenne pepper
• 2 tablespoons cilantro, chopped

Instructions

1. Heat olive oil in a pot and cook the onion until soft.
2. Add garlic and ginger and cook for 1 minute.
3. Add sweet potato, carrot, lemongrass, lime leaves, broth, and enough water to cover.
4. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
5. Remove the lemongrass and lime leaves.
6. Add coconut milk, salt, and cayenne, then blend until smooth.
7. Adjust thickness with reserved liquid or water and garnish with cilantro.

Helpful Tips

• Remove the lemongrass before blending so the soup stays silky.
• Add lime juice at the end if you are not using kaffir lime leaves.

FAQ

Can regular sweet potatoes be used?

Yes, but Molokai or Okinawan-style sweet potatoes give deeper color and flavor.

Is this soup spicy?

Only lightly. The cayenne can be reduced or skipped.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	58 kcal
Fat	4.2 g
Saturated Fat	2.1 g
Carbohydrates	30.9 g
Protein	15.7 g
Sodium	638.2 mg
Cholesterol	0 mg