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Ingredients
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Soup Base
Smoked Chili Crema
Plantain Crisps
Method
Soup Preparation
- 1
Roast Yams
Preheat the oven to 400°F (200°C). Peel and dice yams into cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- 2
- 3
Combine and Blend
Add the roasted yams to the pot along with vegetable broth. Simmer for 10 minutes. Use an immersion blender or transfer to a blender to puree until smooth.
Smoked Chili Crema Preparation
- 4
Mix Ingredients
In a small bowl, combine sour cream, smoked paprika, lime juice, chili powder, and salt. Mix well and set aside.
Plantain Crisps Preparation
- 5
Prepare Plantains
Peel green plantains and slice them thinly (about 1/8 inch thick).
- 6
Fry Plantains
Heat vegetable oil in a deep pan over medium-high heat. Fry the plantain slices in batches until golden and crispy. Remove and drain on paper towels, and season with salt.
Serving
- 7
Assemble the Dish
Serve the roasted yam soup hot, drizzled with smoked chili crema, and garnish with crispy plantain chips on top.
