Caribbean Pepper Pot Soup |
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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 6 |
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A nicely spiced vegetable soup that is hearty enough to be a meal. It has an island flavor from the coconut that is slightly sweet with just a touch of herbs. Ingredients:
1 tablespoon vegetable oil |
2 onions, finely chopped |
3 cloves garlic, minced |
1 tablespoon minced ginger |
2 tablespoons chili powder |
1 scotch bonnet peppers or 1 habanero pepper, seeded and minced |
1 teaspoon whole coriander seed |
1 teaspoon celery seed |
1 teaspoon salt |
1 teaspoon cracked black pepper |
1 tablespoon brown sugar |
4 cups acorn squash or 4 cups butternut squash, peeled and cut into 1 inch cubes or 4 cups carrots, peeled and diced |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (28 ounce) can whole tomatoes, chopped,including juice |
4 cups vegetable stock or 4 cups chicken stock |
1 (14 ounce) can unsweetened coconut milk |
1/4 cup chopped cilantro |
Directions:
1. Cook onions in oil in a skillet until tender.
2. Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
3. Stir to mix well.
4. Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
5. Add coconut milk and stir well.
6. Set crockpot to high and cook for 15-20 minutes more.
7. Garnish with cilantro before serving.
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