Caribbean Potato Soup Recipes

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CARIBBEAN CREAMY SWEET POTATO SOUP



Caribbean Creamy Sweet Potato Soup image

Sweet potatoes and yams thrive on many of the Caribbean islands. They show up in everything from soups to desserts. This soup is creamy, sweet and very tasty.

Provided by morgainegeiser

Categories     Yam/Sweet Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

3 medium sweet potatoes
1 teaspoon vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 garlic clove, crushed
1 teaspoon dried basil
2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground allspice

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.

Nutrition Facts : Calories 156.1, Fat 1.5, SaturatedFat 0.4, Cholesterol 2.5, Sodium 427.8, Carbohydrate 29.2, Fiber 3.5, Sugar 5.2, Protein 6.8

CARIBBEAN SWEET POTATO COCONUT SOUP



Caribbean Sweet Potato Coconut Soup image

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

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)

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



Caribbean Sweet Potato Soup With Ginger Shrimp image

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

2 small sweet potatoes, diced into 1 inch cubes (about 3 pounds)
2 1/2 cups unsweetened coconut milk
6 cups chicken broth
2 medium limes, juice of
3 tablespoons ginger, finely grated (or minced)
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
1 1/2 lbs large shrimp, peeled and deveined
4 large bananas, peeled and cut into 1/2 inch thick slices
1 cup unsweetened coconut, lightly toasted
1 cup sliced unblanched almonds, lightly toasted
1/2 cup cilantro, chopped
1 lime, cut into 8 wedges

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

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