Ginger-Infused Sweet Potato Coconut Soup

2 cups water
2 bags Teatulia's Ginger Herbal Infusion
or 2 heaping teaspoons of your favorite loose leaf ginger tea blend
1 tbsp canola oil
1 large yellow onion
roughly chopped
2 cloves garlic
1 piece fresh ginger root
about one-inch long, peeled and chopped
1 tbsp ground garam masala
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground white pepper
4 medium sweet potatoes
or yams, peeled and cut into 1-inch chunks
2 cans coconut milk
14 ounces each
3 whole kaffir lime leaves
fresh or dried, optional
1 tbsp sweet chili sauce
1 1/2 tsp soy sauce
Boil the water, pour it over the ginger tea blend, and steep for 7 to 10 minutes. Strain, discard the tea leaves, and set aside the brewed tea.
While the tea is steeping, heat the oil in a large saucepan or soup pot over medium heat. Add the onions, and cook for about 10 minutes, until the onions are very soft.
Add the garlic, ginger, garam masala, cumin, salt, and white pepper to the onions, and cook for 2 more minutes.
Add the sweet potatoes to the pot, stirring to coat them with the spiced onion mixture.
Pour in the brewed ginger tea and coconut milk, and bring the mixture to a boil.
Turn the heat down to a visible simmer, then stir in the kaffir lime leaves, sweet chile sauce, and soy sauce, and simmer for about 20 minutes, until the sweet potatoes are very soft and falling apart when you put a fork through them. Taste the broth, and adjust any seasoning, if necessary.
Carefully, and in batches if necessary, add the soup to a blender, and puree until very smooth. Put the pureed soup back on the stove over low heat, and serve. You could also puree in the soup pot with an immersion blender.
You can make the soup as spicy as you like by adding additional ginger, pepper or chili sauce while it’s simmering.

Serve with chopped cilantro or parsley and some spicy condiments on the side to season the soup by the bowlful.

This soup freezes really well.