Sweet Potato Coconut Soup. Is it fall yet?

Pardon the fact that our blog is rather naked right now, we are just getting started. We'll eventually prattle on about life, love, food, kids and music. We'll include as many torrid details as we can ! This is our solemn swear.
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I live in Florida, Alisa lives in the Colorado mountains. If memory serves, fall hits her sooner than it does us here in the hot south. In the dead of winter, I'm always grateful to live here, but it is my northern friends that I envy in the fall. Being from Detroit, I remember the crisp fall leaves, the smell of autumn bonfires  and warm sweaters. Below is a photo of Michigan foliage. Yeah ...give me a pumpkin spice latte and we are good to go.

I have friends spread out all over the USA. A byproduct of living in multiple states through the years. But it's this time of year I'd like to take a flight up north. Despite our 90 degree heat and the fact that yes, we are still wearing bathing suits...I decided to make a sweet potato coconut soup this weekend. Sure, I'll look like a fool eating soup in the searing heat, but humor me. I am pretending fall is here. I will also set a place for Alisa, in hopes that she'll show up on my doorstep with a bottle of wine and a baguette of fresh bread. But without the fresh bread, I'll refuse to let her in...

Sweet Potato Coconut Soup

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 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

Heat oil in a saucepan over medium heat. Add onion

and ginger, cook until soft, 5 min.

Add red pepper flakes, cook for 30 sec

Add stock and water, bring to a boil

Add sweet potatoes, cook to a simmer, cook until

potatoes are soft, 20 to 30 min. Cool

Transfer mixture into a blender and blend until smooth

Return to saucepan and cook on low, whisk in

coconut milk, honey and cinnamon. 

Cook until thickened.

Season with salt & pepper.

Ladle into bowls  and serve with warm, fresh bread.

~post by: Kim