Caribbean Creamy Sweet Potato Soup Recipes

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer., Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.

Steps:

• Bring water, thyme, bay leaves, onions, and diced yams to a boil.
• Lower heat to medium and cook, covered about 30 minutes, until sweet potatoes begin to break down and form a broth.
• Stir occasionally.
• Add celery and russet potato, and continue cooking 10 minutes.
• Add sweet potato half circles, carrots, basil, and tarragon.
• Lower heat and simmer, covered until veggie pieces are tender, about 10-15 minutes.
• Add peas and parsley, and simmer 5 minutes.
• Turn burner to lowest heat.
• Blend sour cream and milk together in blender container, and add to soup along with salt, pepper, and chives.
• Heat gently, stirring often, until soup is hot but not boiling.
• Adjust seasonings to taste.
• Serve.

Steps:

• Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender.
• When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
• Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
• Cook, stirring frequently, 10 minutes or until vegetables are tender.
• Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
• Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
• Cook, stirring frequently, until soup just begins to boil.
• Serve right away or remove from heat and cover until serving time.