SWEET POTATO-COCONUT SOUP WITH SPICY RELISH

     I do not really know when or where I got this recipe.  It was clipped out of a magazine or newspaper.  This make a great starter or lunchtime soup.

Relish:
Tbl vegetable oil
Tbl butter (always use unsalted)
pinch red pepper flakes
1 small sweet potato, peeled, cut into small dice
1/4 flat leaf Italian parsley
salt and pepper
Combine oil and butter over medium heat.  Add red pepper flakes, cook for 10 seconds.  Add diced sweet potato, salt, and pepper.  Stir to coat with butter/oil.  Cover and cook 15 minutes, stirring occasionally.  When  the potatoes have softened, uncover, increase heat to High.  Cook until golden brown, crispy edges, about 5 minutes.  Transfer to a bowl, add the parsley.

Soup:
Tbl vegetable oil
small onion (red, if possible), sprinkle cayenne pepper
2 cups chicken stock (homemade)
1/2 cup water
2 lbs. sweet potato, peeled, cubed
juice 1/4 lemon
12 oz unsweetened coconut milk
Tbl honey (local and light)
pinch ground cinnamon

Heat oil over medium.  Add onion and ginger, cook until soft.   Add cayenne, stock, and water.  Bring to a boil, then add sweet potato.  Cook until soft, 20 to 30 minutes.  Add lemon juice, allow to cool 10 minutes.
Transfer mixture to blender and process until smooth.
Return mixture to saucepan, simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warm throughout.  Check salt and pepper.  You can use white pepper to keep the color smooth. 
Serve in a bowl with a Tbl of Relish.