Spiced Sweet Potato Bisque with Coconut Lime Drizzle and Crispy Curry Leaves

Ingredients

• •2 medium sweet potatoes, peeled and cubed (about 4 cups)
• •1 tablespoon olive oil
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon ground cinnamon
• •1/2 teaspoon ground turmeric
• •1/4 teaspoon cayenne pepper (optional, for heat)
• •4 cups vegetable broth
• •1 can (14 ounces) coconut milk
• •1 tablespoon lime juice
• •1 teaspoon lime zest
• •1/4 cup fresh cilantro, chopped (for garnish)
• •10-12 fresh curry leaves
• •1 tablespoon vegetable oil (for frying curry leaves)
• •Salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Place the peeled and cubed sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for 20-25 minutes or until tender and slightly caramelized.

2. 2

   While the sweet potatoes are roasting, heat a large pot over medium heat. Add 1 tablespoon of olive oil, followed by the diced onion. Sauté for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.

3. 3

   Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

4. 4

   Add the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper (if using) to the pot. Stir the spices into the onion mixture and cook for 1 minute to toast the spices and release their aroma.

5. 5

   Pour in the vegetable broth and bring the mixture to a simmer. Add the roasted sweet potatoes, and cook for 5-7 minutes, allowing the flavors to meld together.

6. 6

   Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot. Stir in the coconut milk, lime juice, and lime zest, and season with salt and pepper to taste.

7. 7

   To prepare the crispy curry leaves, heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Add the fresh curry leaves, frying for 15-20 seconds until they become crisp and aromatic. Remove and drain on a paper towel.

8. 8

   Ladle the bisque into bowls and garnish with chopped cilantro, crispy curry leaves, and a drizzle of coconut milk or extra lime juice for brightness. Serve warm and enjoy!