Sweet Potato- Coconut Soup With Spicy Relish
From stormy_ide_girl 14 years agoIngredients
- Spicy relish shopping list
- 1 Tbsp olive oil shopping list
- 1 Tbsp vegan margarine shopping list
- Pinch of red-pepper flakes shopping list
- 1/2 small sweet potato, peeled and cut into a small dice shopping list
- salt and fresh black pepper shopping list
- 1/4 cup finely chopped fresh flat-leaf parsley shopping list
- sweet potato–Coconut Soup shopping list
- 1 1/2 Tbsp olive oil shopping list
- 1 small red onion, chopped shopping list
- 2-inch piece of fresh ginger, grated shopping list
- Pinch of red-pepper flakes shopping list
- 3 cups vegetable stock shopping list
- 1/2 cup water shopping list
- 1 1/2 lbs. sweet potatoes, peeled and cut into a large dice shopping list
- 1 1/2 cups unsweetened coconut milk shopping list
- 1 Tbsp agave nectar shopping list
- Large pinch of ground cinnamon shopping list
How to make it
- 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.
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