Ingredients

10 medium sweet potatoes

3 tablespoons olive oil plus extra

1 medium onion, diced

2 carrots, diced

2 quarts chicken or vegetable stock

1 14-ounce can coconut milk

¼ cup brown sugar

1 teaspoon cayenne pepper

1 teaspoon paprika

2 teaspoon coarse sea salt

2-3 dried chili peppers (small; if using medium-sized dried chilis, just use one)

Creme fraiche (optional)

Olive oil for finishing (optional)

Candied pecans or walnuts (optional)

Directions

Pre-heat oven to 400 degrees.

Mix brown sugar, cayenne pepper, paprika and salt in a small bowl. Cut sweet potatoes in half and place on foil-lined baking sheet. Spread brown sugar spice mixture all over sweet potatoes and drizzle with olive oil. Roast sweet potatoes for 35-45 minutes or until completely soft. Set aside and let cool.

In a medium to large pot, heat 3 tablespoons olive oil and saute onions and carrots until translucent and soft, around 4-6 minutes. Add 2-3 cups of stock and simmer for 5 minutes. 

Add sweet potato flesh and using an immersion blender, blend all vegetables until smooth. Add remaining stock and dried chilis.

When the soup is heated through and flavors have blended, around 20-30 minutes, add coconut milk. Remove the dried chilis before serving.  Note: the longer you let the chilis sit in the soup, the spicier the soup will be.

If you are making this soup dairy, you can serve with a dollop of creme fraiche or sour cream. If you are serving this soup pareve, drizzle with good quality olive oil and some chopped candied pecans or walnuts.

Yield: 6-8 servings