Spiced Coconut Sweet Potato Bisque with Crispy Plantain Chips

Ingredients

• •2 large sweet potatoes, peeled and diced
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1 tablespoon curry powder
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon cayenne pepper
• •1 can (13.5 oz) coconut milk
• •3 cups vegetable broth
• •2 tablespoons olive oil
• •Salt and pepper to taste
• •2 green plantains, peeled and sliced thinly
• •1/2 cup vegetable oil for frying
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   Peel and dice the sweet potatoes into small chunks. Set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot, cooking for an additional 1-2 minutes until fragrant.

4. 4

   Stir in the curry powder, ground cinnamon, and cayenne pepper. Toast the spices in the pot for 30 seconds to release their aroma.

5. 5

   Add the diced sweet potatoes, vegetable broth, and coconut milk to the pot. Stir well to combine and season with salt and pepper to taste.

6. 6

   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender.

7. 7

   While the soup is simmering, prepare the plantain chips. Peel and thinly slice the green plantains into rounds or strips.

8. 8

   Heat 1/2 cup of vegetable oil in a skillet over medium heat. Fry the plantain slices in batches until golden and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.

9. 9

   Once the sweet potatoes are tender, use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the mixture to a blender and blend in batches.

10. 10

    Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh cilantro if desired, and topped with crispy plantain chips.