Start with the Base

Heat the oil and butter together in a large Dutch oven or soup pot over medium-high heat. Once melted and shimmering, add the diced onion. Sauté for 4-5 minutes until the onion is soft and glossy.

Bloom the Flavor

Add the salt, garlic, ginger, garam masala, cumin, turmeric, cinnamon, and cayenne (if using). Stir constantly for about 30 seconds, just long enough for the spices to wake up and toast without burning.

Add the Veg!

Add the cubed sweet potato and stir to coat it in all the spices. Let it cook for 1-2 minutes.

Soup Base

Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes. Bring everything to a gentle boil, then reduce to a simmer. Cover and cook for 25-30 minutes, until the sweet potatoes are fork-tender.

Make it Rich!

Stir in the coconut milk and crème fraîche (or sour cream). The soup should turn velvety.

Finish with Chicken

Add the shredded rotisserie chicken and let it simmer uncovered for another 5–10 minutes, just until the chicken is warmed through and the flavors have fully come together like besties!

Taste!

If it needs a little more oomph, add salt. A little more heat, add some cayenne. A little zip, add a squeeze of fresh lime juice!

Serve with a dollop of creme fraiche!