Sweet Potato-Coconut Soup w/spicy relish

Spicy Relish: 1 Tbl oil (canola or olive) 1 Tbl butter (optional) Pinch of red pepper flakes 1cup of small diced sweet potato, peeled and cut into 1/4" pieces Salt & Pepper 1/4 cup of chopped fresh parsley Soup: 1 1/2 Tbl oil (canola or olive) 1 small red onion, chopped 2 inch piece of ginger, grated Pinch of red-pepper flakes 3 cups of broth, chicken or vegetable 1/2 cup of water ( I omitted and instead used another 1/2 cup of broth) 1 1/2 lbs sweet potatoes, peeled and cut into large diced pieces 1 1/2 cups of unsweetened coconut milk (13.66 oz can) 1 Tbl honey Large pinch of cinnamon

Soup: Heat oil in saucepan over medium heat. Add onion & ginger, cook until soft, about 5 minutes. Add red pepper flakes & cook for 30 seconds. Add stock and bring to a boil. Add sweet potatoes and bring to a simmer. Cook until potatoes are soft, 20 - 30 minutes. Cool for 30 minutes. The soup mixture needs to be blended with either an immersion blender or by putting it in a food processor and blended until smooth. Return the soup to the saucepan and simmer over low heat. Whisk in the coconut milk, honey and cinnamon. Cook until thickened and warmed through. Season with salt and pepper as needed. Ladle into bowls and top with a spoonful of the spicy relish. Relish: Heat oil and butter over medium heat. Add red pepper flakes and heat for 10 seconds. Add the small diced potato, salt and pepper. Cook, stirring occasionally, until softened, about 15 minutes. Increase heat to high and cook until diced potatoes are golden brown. Transfer to a bowl and stir in parsley. I also cooked up a spicy sausage ( Aidell's Mango Chicken Sausage) and added it along with the relish. The can of coconut milk measures out to be 1 1/2 cups, but I didn't scrap out all of the milk out of the can. A handful of chopped arugula or spinach would also be a nice addition. Bon appetite !