The Delicious Crescent

0 Preheat oven to 400 degrees F. Cut the sweet potatoes into halves, drizzle some oil and coat well. Place them cut side down, on a parchment paper lined baking sheet and roast for 35 to [timer minutes=35]40 minutes[/timer] until fork tender.
1 Meanwhile, heat olive oil in a large cooking pot over medium heat. Add shallots, sauté [timer minutes=5]5 minutes[/timer] until translucent, stirring in between. Add ginger, cayenne pepper, cardamom, nutmeg, salt and pepper. Continue to cook for a minute, stirring often, making sure not to let the spices burn.
2 Take the potatoes from the oven, let cool, peel and remove any brown ends. In a medium bowl, mash the roasted sweet potatoes using a potato masher until really smooth with no lumps.
3 Add the mashed sweet potatoes and stir in all the aromatics and spices. Then add water, rosemary sprig and bring it to a boil. Let it simmer for [timer minutes=5]5 to 10 minutes[/timer].
4 Stir in coconut milk. Add maple syrup if you prefer. Adjust salt, pepper and seasonings to taste. Add more water or coconut milk to adjust the consistency of the soup, as per preference.
Parmesan Crisps (Optional, Recommended)
7 While the soup is simmering, you can make parmesan crisps if you like. Using large cookie cutters as a guide, pack Parmesan cheese as a thin layer on a parchment paper lined baking sheet. You may also spread it as thin layer in a rectangular shape. Bake it for about [timer minutes=6]6 to 8 minutes [/timer]until nicely melted. Remove from oven, let cool and crisp up.
8 Ladle the warm soup into bowls. Top with mild red pepper flakes (like Aleppo pepper), Greek yogurt or sour cream. Decorate with rosemary, parmesan crisps or candied pecans.