Da Lat Sweet Potato & Coconut Soup
Da Lat is a romantic city in central Vietnam. Da Lat Spice is a bold blend with star anise, coffee , and cocoa that’s perfect for grilled meat or veggies but is also wonderful in soups (and don’t worry, the hint of coffee won’t keep you up!). Here’s an easy weeknight soup that’s comforting and super flavorful.
2 teaspoons olive oil
1 red onion, sliced
2½ teaspoons Da Lat Spice
1 clove garlic, chopped
1 pound sweet potatoes, peeled and sliced
1 teaspoon sea salt
1 can (14 ounces) coconut milk
Put the olive oil into a soup pot set over medium heat. When the oil shimmers, add the onion and Da Lat Spice, stir, and cook until the onion has softened and is translucent, 3–4 minutes. Add the garlic and sweet potatoes and stir to mix them with the onions. Reduce the heat to low and cook, stirring occasionally, until potatoes have begun to soften, about 10 minutes.
Add the salt, coconut milk, and 1½ cups water to the pot, stir to combine. Increase the heat to medium and bring the liquids to a boil. Reduce the heat and simmer until potatoes are soft and break apart easily when pressed with the back of a spoon, 5–7 minutes.
Turn off the heat and blend with an immersion blender until the soup is smooth (alternatively, purée the soup in a food processor fitted with the metal chopping blade). Serve hot, garnished with cilantro and croutons.