Sweet Potato, Coconut & Chili Soup

Preheat oven to 425 degrees F.

Toss sweet potatoes with 3 tbsp olive oil and 2 tsp salt and spread on a sheet pan in a single layer. Roast for 30-35 minutes, until browned and very tender.

Meanwhile, cook chilies, onion and garlic in 1 tbsp olive oil in a large pot over medium heat until tender.

Combine roasted potatoes and onion mixture in a blender or food processor, and blend with some chicken stock until smooth. You will probably need to do this in two or more batches, depending on the size of appliance you are using.

Return mix to pot and bring to a simmer. Add any remaining chicken stock, coconut milk, sugar, pepper, and remaining tsp of salt.

Just before serving, add lime juice and zest. Vegetable stock can be easily substituted for chicken stock to make the soup vegetarian.

NOTE: The soup can be made ahead of time, and even frozen. If this is the plan, don't add the lime juice or zest until the soup is reheated and to keep the flavor fresh.

If you want the soup spicier, leave all the seeds in the chilies. For a pretty presentation, drizzle some extra coconut milk and lime zest on top before serving.