SWEET PATATO-COCONUT SOUP WITH SPIC RELISH

By Kenn

Ingredients

• SPICY RELISH
• 1 Tbsp canola oil
• 1 Tbsp unsalted butter
• Pinch of re-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 parsley
• SWEET POTATO-COCONUT SOUP
• 1 1/2 Tbsp canola oil
• 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 of water
• 1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
• 1 1/2 cups of unsweetened coconut milk
• 1 Tbsp. clover honey
• Large pinch of ground cinnamon

Details

Servings 4

Preparation

Step 1

1. For relish; Heat oil and butter over medium heat. Add re-pepper flakes; heat for 10 seconds. Add the diced sweet potato, salt, and pepper. Cook, covered, stirring occasionally, until softened, 15 minutes. Uncover, increase the heat to high, and cook until diced potatoes are golden brown, 5 to 7 minutes. Transfer to a bowl; stir in the parsley.

2. 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.

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. Ladle into bowls; top with spoonful of the spicy relish.