Fall Foliage Lemongrass Soup

• 2 Tbs. peanut oil, divided
• 1 large onion, thinly sliced (1 1/2 cups)
• 3 Tbs. minced fresh lemongrass
• 3 cloves garlic, minced (1 Tbs.)
• 1 Tbs. minced fresh ginger
• 1 lb. rutabaga, peeled and cut into 1/2-inch pieces (3 cups)
• 3 Tbs. low-sodium soy sauce
• 3 cups Brussels sprouts, quartered (12 oz.)
• 1 large red bell pepper, cut into 1-inch strips
• 1 cup cilantro leaves, chopped, plus a few sprigs for garnish
• 2 Tbs. lime juice

1. Heat 1 Tbs. oil in large pot over medium-high heat. Add onion, and saute 7 minutes, or until browned.
2. Stir in lemongrass, garlic, and ginger, and saute 2 minutes. Add rutabaga, soy sauce, and 5 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until rutabaga is tender.
3. Meanwhile, heat remaining 1 Tbs. oil in skillet over medium-high heat. Saute Brussels sprouts 5 minutes, or until beginning to brown. Add bell pepper, and saute 3 minutes more, or until soft.
4. Stir Brussels sprouts, bell pepper, cilantro, and lime juice into soup. Season with salt and pepper, and garnish with sprigs of cilantro.

peanut oil, onion, fresh lemongrass, garlic, fresh ginger, soy sauce, brussels sprouts, red bell pepper, cilantro, lime juice

Taken from www.epicurious.com/recipes/member/views/fall-foliage-lemongrass-soup-50054980 (may not work)