Caribbean Sweet Potato Coconut Soup
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
8 cups
- Serves:
- 4
ingredients
- 2 cups onions, chopped
- 2⁄3 cup celery, chopped
- 1 tablespoon canola oil
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder
- 1⁄4 teaspoon nutmeg, ground
- 2 bay leaves
- 1⁄2 teaspoon salt
- 3 cups water or 3 cups vegetable stock
- 4 cups sweet potatoes, peeled and cubed
- 1⁄2 teaspoon lemon peel or 1/2 teaspoon orange peel, grated
- 2 tablespoons dark rum
- 1 cup pineapple juice or 1 cup orange juice
- 1 3⁄4 cups coconut milk
- 2 tablespoons lime juice (to taste)
- chopped cilantro (optional) or scallion (optional)
- toasted coconut flakes (optional)
directions
- In a soup pot, saute the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
- Add the ginger, curry, nutmeg, bay leaves, and salt. Saute for another minute, stirring constantly. Add the water or stock, sweet potatoes, citrus peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 - 20 minutes.
- Remove bay leaves. Add the juice and coconut milk. Puree the soup in batches until smooth. Reheat gently if needed. Stir in the lemon or lime juice.
- Serve with garnishes of your choice.
Questions & Replies
Got a question?
Share it with the community!