Caribbean Sweet Potato Coconut Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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With the tropical flavors of ginger, coconut, and rum, this golden soup is silky smooth and piquant. It's delicious plain or topped with toasted coconut, croutons, scallions, or cilantro. 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:
1. 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.
2. 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.
3. 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.
4. Serve with garnishes of your choice.
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