Directions

1. 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.

2. 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.
3. 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.