Sweet Potato–Coconut Soup With Spicy Relish

Carl really liked this soup. As fall approaches, nothing comforts quite like soup.

Sweet Potato–Coconut Soup With Spicy Relish

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Spicy Relish

  • 1

    Tbsp canola oil

  • 1

    Tbsp 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

  • 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

  • ½

    cup water

  • lbs. sweet potatoes, peeled and cut into a large dice

  • 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, 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. 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 a spoonful of the spicy relish. Serves 4. Per serving: 410 calories, 34g carbs, 5g protein, 10mg cholesterol, 30g fat, and 4g fiber.


Nutrition

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