SWEET POTATO COCONUT SOUP WITH SPICY RELISH

By emailinaz

410 calories per serving

Ingredients

• spicy relish:
• 1 tbs canola oil
• 1 tbs unsalted butter
• pinch of red pepper flakes
• 1/2 sm sweet potato, peeled,cut into a small dice
• salt, fresh black pepper
• 1/4 c finely chopped fresh flat leaf parsley
• sweet potato coconut shrimp:
• 1 1/2 tbs canola oil
• 1 sm red onion, chopped
• 2 inch piece fresh ginger, grated
• pinch of red pepper flakes
• 3 c homemade chicken stock
• 1/2 c water
• 1 1/2 lbs sweet potatoes, peeled and cut into a large dice
• 1 1/2 c unsweetened coconut milk
• 1 tbs cloves honey
• large pinch ground cinnamon

Details

Servings 4

Preparation

Step 1

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, 15 minutes. uncover, increase heat to high, and cook until diced potatoes are golden brown, 5-7 minutes. transfer to bowl; stir in parsley.

2) for soup: heat oil in a saucepan over medium heat. add onion, ginger, cook until soft 5 minutes. add red pepper flakes and cook for 30 seconds. add stock and water; bing to a boil. add sweet potatoes; bring to a simmer. cook until potatoes are soft, 20-30 minutes. cool for 10 minutes.

3) 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. lade into bowls; top with a spoonful of the spicy relish.