Sweet Potato-Coconut Soup with Spicy Relish

If you've been letting your sweet potatoes (yams . . . whatev.) from the past couple of weeks hang out in your fruit and vegetable basket on your counter just waiting for the perfect recipe, wait no longer!  This soup is SO GOOD.

I found this recipe months ago in the Parade Magazine that comes in my Sunday newspaper each week.  I've been holding onto it, just hoping and praying for some sweet potatoes in our basket.  I was SO excited when we finally got some.  And then it took me quite a few days to even make this soup because of my busy work schedule.  But let me tell you . . . it was definitely worth the wait!  Both my husband and I loved it and are looking forward to more sweet potatoes one day!

Sweet Potato-Coconut Soup with Spicy Relish

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.