CARIBBEAN POTATO SOUP
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 213 calories, Fat 10g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 954mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 5g protein.
SPICY SWEET POTATO AND COCONUT SOUP
Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!
Provided by Lynn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
- Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
- Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g
CARIBBEAN SWEET POTATO COCONUT SOUP
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.
Provided by Cinnamon Turtle
Categories Yam/Sweet Potato
Time 45m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 697.2, Fat 25, SaturatedFat 20.4, Sodium 434.4, Carbohydrate 113, Fiber 6.3, Sugar 82.4, Protein 5
CARIBBEAN SWEET POTATO SOUP WITH GINGER SHRIMP
Incredibly easy but lovely enough for company. The assortment of condiments allows guest to tailor the entry to taste.
Provided by justcallmetoni
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
- Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
- For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
- For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
- Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.
Nutrition Facts : Calories 867.2, Fat 60.5, SaturatedFat 41.3, Cholesterol 172.8, Sodium 1159.3, Carbohydrate 52.2, Fiber 13.3, Sugar 18.2, Protein 39.6
SPEEDY SWEET POTATO SOUP WITH COCONUT
A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away
Provided by Good Food team
Categories Lunch, Main course, Snack, Soup, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
- Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.
Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
CARIBBEAN SWEET POTATO SOUP WITH GINGERED SHRIMP
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 1h35m
Yield Six servings
Number Of Ingredients 15
Steps:
- To make the soup, combine the sweet potatoes, 1 cup of coconut milk and the chicken broth in a large saucepan. Bring to a boil, lower heat and simmer until the potatoes are soft, about 15 minutes. Place in a food processor and puree until smooth. Mix in the remaining coconut milk and the salt. Reheat before serving, and stir in the lime juice and additional salt, if needed.
- To make the condiments, combine the ginger, lemon juice, oil and salt in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat the broiler. Remove the shrimp from the marinade and broil until cooked through, about 5 minutes. Set aside. Place the bananas on a greased baking sheet and broil until nicely browned, about 3 minutes. Place the shrimp, bananas, coconut, almonds and cilantro in separate bowls.
- Ladle the soup into 6 bowls. Serve, passing the condiments, including Tabasco, separately.
Nutrition Facts : @context http, Calories 807, UnsaturatedFat 15 grams, Carbohydrate 79 grams, Fat 44 grams, Fiber 12 grams, Protein 32 grams, SaturatedFat 26 grams, Sodium 1500 milligrams, Sugar 25 grams, TransFat 0 grams
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