"Creamy roasted sweet potato soup. Served with fresh chili oil croutons. A little dash of chili paste, and drizzle of cooling coconut milk."
Roasted sweet potato soup with chili oil croutons
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ingredients
- 4 sweet potatoes
- 1 teaspoon diamond crystal kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons avocado oil, divided
- 3 slices of bread of your choice
- 1 tablespoon melted butter
- 4 teaspoons chili paste
- 1 chopped yellow onion
- 1 teaspoon red pepper flakes
- 2 cloves crushed garlic
- 1 tablespoon apple cider vinegar
- 4 cups vegetable broth
- 6 tablespoons full fat coconut milk
Method
Step 1
Preheat oven to 400.
Step 2
Slice sweet potatoes in half. Drizzle with one tablespoon of avocado oil. Season liberally with salt and pepper. Bake for 30-40 minutes until fork tender. Set aside too cool.
Step 3
Cube slices of bread, and place on a parchment lined baking sheet.
Step 4
Mix together melted butter, chili paste, and one tablespoon of avocado oil.
Step 5
Pour chili oil mixture onto bread cubes, and toss together. Bake for 10-15 minutes checking frequently to avoid burning. Remove from oven when browned and crisp. Place on cooling rack.
Step 6
Scoop out the insides of the roasted sweet potatoes, and discard the skins. Use wooden spoon or potato masher to mash together.
Step 7
In a large pot, heat final tablespoon of avocado oil.
Step 8
Add onion, and red pepper flakes. Cook to soften onion.
Step 9
Add apple cider vinegar to deglaze pan.
Step 10
Toss in crushed garlic.
Step 11
Add mashed sweet potato, and veggie broth. Stir to combine.
Step 12
Bring to a boil, and reduce to simmer for about 20 minutes.
Step 13
Use an immersion blender, or transfer to blender to puree soup.
Step 14
(return to pot if using regular blender) and stir in coconut milk. Season to taste with salt and pepper.
Step 15
Serve topped with chili oil croutons, and an extra drizzle of chili paste/coconut milk.