We just had this for dinner and it was SO GOOD !!! If you don't want it to be spicy I would just skip some or all of the red-pepper flakes.
Serves: 4
Spicy Relish Ingredients:
1 Tbsp canola oil (we used olive oil)
1 Tbsp unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and fresh black pepper
1/4 cup finely chopped fresh flat-leaf parsely (We used cilantro. We aren't parsely fans but we LOVE cilantro. We thought it was a delicious substitute!)
Sweet Potato-Coconut Soup Ingredients:
1 1/2 Tbsp canola oil (again, we used olive oil . . . so much better for you!)
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red-pepper flakes
3 cups homemade chicken stock
1/2 cup water
1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
1 1/2 cups unsweetened coconut milk
1 Tbsp clover honey
Large pinch of ground cinnamon
Directions:
1. 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, about 15 minutes over medium-low heat. Uncover, increase heat to medium-high, and cook until diced potatoes are golden brown, 5 to 7 minutes. Transfer to a bowl; stir in parsley or cilantro.
2. For soup: Heat oil in a saucepan over medium heat. Add onion and ginger; cook until soft 5-7 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.
3. Transfer mixture to a blender (or food processor) 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 spoonful of spicy relish.
Spicy Relish Ingredients:
1 Tbsp canola oil (we used olive oil)
1 Tbsp unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and fresh black pepper
1/4 cup finely chopped fresh flat-leaf parsely (We used cilantro. We aren't parsely fans but we LOVE cilantro. We thought it was a delicious substitute!)
Sweet Potato-Coconut Soup Ingredients:
1 1/2 Tbsp canola oil (again, we used olive oil . . . so much better for you!)
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red-pepper flakes
3 cups homemade chicken stock
1/2 cup water
1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
1 1/2 cups unsweetened coconut milk
1 Tbsp clover honey
Large pinch of ground cinnamon
Directions:
1. 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, about 15 minutes over medium-low heat. Uncover, increase heat to medium-high, and cook until diced potatoes are golden brown, 5 to 7 minutes. Transfer to a bowl; stir in parsley or cilantro.
2. For soup: Heat oil in a saucepan over medium heat. Add onion and ginger; cook until soft 5-7 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.
3. Transfer mixture to a blender (or food processor) 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 spoonful of spicy relish.
