Sweet Potato and Roasted Plantain Soup

Sweet Potato and Roasted Plantain Soup
8 servings

Glazed Plantains:
* 2 ripe plantains
* 1/4 cup pure maple syrup

Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast
until skins are black and plantains are soft, remove and let cool. Peel
and cut into chunks. Heat maple syrup over medium heat, add the roasted
plantain and saute until caramelized. Remove with slotted spoon and place
food processor and process until smooth.

Soup:
* 4 sweet potatoes, roasted, peeled and mashed
* Pureed plantains
* 6-8 cups vegetable stock
* 1 can coconut milk
* Salt and pepper to taste

Place potatoes, plantains and vegetable stock in a medium saucepan and
cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place
in a food processor and process until smooth. Season with salt and pepper
to taste.

Fried Plantains:
* 1 green plantain, peeled and julienned
* 2 cups canola oil
* Salt
* Heat oil to 365 degrees F. in a medium skillet.
* Add plantains in batches and cook until golden
* brown. Remove to a plate lined with paper towels
* and season with salt.

Smoked Chile Crema: 1 cup creme fraiche 2 chipotle peppers puree Salt

Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with
fried plantains and cilantro leaves.