Sweet Potato-Coconut Soup with Spicy Relish

Before February ends, I've got to get one sweet potato recipe in before the end of National Sweet Potato Month.  Yes, I am definitely sweet on this spud.  I could eat them loaded with butter, loaded with sugar, in salad, as soup, or just plain.  I'll pretty much eat these little babies any way they are served. 

This soup was a perfect combination of two loves: soup and sweet potato.  When it comes to winter, I love soup because it is so warm and comforting.  I am not a lover of cold weather so soup helps me to remember what being warm feels like. : )  This soup was so creamy and yummy.  When I make this again, I will double the spicy relish.  That was the best part of the soup.  I would have loved to put even more in my bowl.  My sweet spud never disappoints me. 

Sweet Potato-Coconut Soup with Spicy Relish

Spicy Relish Ingredients:
1 Tbsp. canola oil
1 Tbsp. unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and black pepper
1/4 cup finely chopped fresh flat-leaf parsley

Sweet Potato-Coconut Soup Ingredients:
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 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 (about 1 can)
1 Tbsp. 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, 30g fat, and 4g fiber.

Recipe Source:  Bobby Flay

Linked to:
Tasty Tuesday Parade of Foods hosted by Balancing Beauty and Bedlam
Tuesday Night Supper Club hosted by Fudge Ripple
Full Plate Thursday hosted by Miz Helen's Country Cottage
Tasty Tuesday hosted by 33 Shades of Green
What's Cooking Thursday hosted by Feeding Four