What a wonderfully yummy soup to make and enjoy at home! It just tastes like fall.
Sweet Potato-Coconut Soup with Spicy Relish
recipe and image courtesy of dashrecipes.com
Spicy Relish:
1 Tablespoon canola oil
1 Tablespoon unsalted butter
Pinch of red pepper flakes
½ small sweet potato, peeled and cut into a small dice
Salt and fresh black pepper
¼ cup finely chopped fresh flat-leaf parsley
Sweet Potato–Coconut Soup:
1½ Tablespoons canola oil
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red pepper flakes
3 cups homemade chicken stock
½ cup water
1½ pounds sweet potatoes, peeled and cut into a large dice
1½ cups unsweetened coconut milk
1 Tablespoon clover honey
Large pinch of ground cinnamon
For relish: Heat oil and butter over medium heat. Add red-pepper flakes; heat for 10 seconds. Add the diced sweet potato, salt, and pepper. Cook, covered, stirring occasionally, until softened, 15 minutes. Uncover, increase heat to high, and cook until diced potatoes are golden brown, 5 to 7 minutes. Transfer to a bowl; stir in the parsley.
For soup: Heat oil in a saucepan over medium heat. Add onion and ginger; cook until soft, 5 minutes. Add red-pepper flakes and cook for 30 seconds. Add stock and water; bring to a boil. Add sweet potatoes; bring to a simmer. Cook until potatoes are soft, 20 to 30 minutes. Cool for 10 minutes.
Transfer mixture to a blender and process until smooth. Return to saucepan; simmer over low heat. Whisk in coconut milk, honey, and cinnamon. Cook until thickened and warmed through. Season with salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish.
Serves 4.
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