West Indian Sweet Potato Soup Recipes

Steps:

• Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
• Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
• Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender - check towards the end to make sure it isn't catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

Steps:

• Boil and mash sweet potatoes. Set aside.
• In a medium stock pot melt butter over medium-high heat.
• Add cinnamon stick, black cardamom, green cardamom and bay leaf.
• Stir whole spices until pods burst open.
• Remove whole spices from butter.
• Add ginger/garlic paste and sautéuntil golden brown.
• Add sweet potatoes and mix together.
• While whisking, add in milk and cream and mix until smooth.
• Add coriander, ground red chilie, and nutmeg and stir.
• Simmer on low heat for 35-45 minutes.
• Serve with coriander leaves as a garnish.

Steps:

• In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
• Spread mixture onto a greased roasting pan.
• Bake at 350F for 1-1 1/2 hours, or until tender.
• Saute onion in oil in a large pot until tender, about 5 minutes.
• Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
• Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
• When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
• Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• Remove soup from heat and allow to cool for 15 minutes.
• Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
• Add heavy cream and coconut milk and blend.
• Reheat if necessary.
• May also be chilled before serving up to 1 day.
• Serve cold or hot, garnished with roasted pumpkin seeds (if desired).

Steps:

• Sauté celery, carrot and onion in a little vegetable oil until reasonably soft.
• Then add curry paste, chillies, garlic, sweet potatoes, bay leaves, thyme and parsley. Mix really well to coat with oil and add stock to cover. Bring to the boil and cook until vegies are tender.
• Remove bay leaves and blend, adding a little cream. Taste for seasoning.

Steps:

• Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes.
• remove and purée.
• Bring the chicken stock, pumpkin purée and puréed vegetables to a boil.
• Simmer for 45 minutes.
• Add half and half and simmer for 30 more minutes; season with salt and pepper.
• Finish with heavy cream.