SWEET POTATO SOUP WITH COCONUT AND CHILIS

I love making soup with fall vegetables. I love using sweet potatoes in their peak and roasting them off in a spicy chili crisp sauce. The spiciness of the chilis pairs great with the sweetness of the potatoes and coconut milk.

Ingredients

For the Soup

• 2 lbs sweet potatoes (about 3 medium), peeled and cut into chunks

• 1 tablespoon Pulp chili crisp sauce (could substitute Lao Gan Ma) plus extra for garnish 

• Good quality olive oil 

• Kosher salt     

• 1 bunch scallions, white and light green parts chopped, tops reserved

• 1 tablespoon ginger, chopped

• ¾ can light coconut milk, reserve remaining ¼ for the garnish

• 1 qrt (4 cups) chicken stock

• Juice from 1 lime

For the garnish

• Cilantro leaves

• Reserved coconut milk 

• Reserved chili crisps 

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Makes 4-6 servings

Preheat the oven to 400 degrees.

Toss the diced sweet potatoes in the chili sauce, a tablespoon of olive oil, and 1 teaspoon of salt.  Spread evenly in a roasting pan and cook for 20 minutes.

Add the chopped scallions, and ginger to the pan and continue to cook for another 10-15 minutes until the potatoes are soft.  Remove the sweet potatoes from the oven and while the pan is still warm, add the stock and scrape up all the browned bits with a spoon. 

Add the mixture to a high speed blender and puree until smooth.  May need to do this in batches. Pour mixture into a medium saucepan and bring to a simmer over medium heat. Let simmer for about 5 minutes and then add the coconut milk and lime juice.  Season to taste with salt (maybe a ½ tablespoon) and continue to simmer for 5-10 more minutes. 

Ladle into serving bowls and top with cilantro leaves, some of the leftover coconut milk, and more chili crisps if you like it spicy. 

*For a smoother texture pass the soup through a fine mesh strainer after it's pureed in the blender.