Caribbean Sweet Potato Soup With Ginger Shrimp Recipes

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CARIBBEAN POTATO SOUP



Caribbean Potato Soup image

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

2 medium onions, chopped
2 teaspoons canola oil
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups vegetable broth
2 cups cubed peeled sweet potato
3 cups chopped fresh kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup canned diced tomatoes, drained
1 cup canned black-eyed peas, rinsed and drained
2 tablespoons lime juice

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.

SWEET POTATO & GINGER SOUP



Sweet Potato & Ginger Soup image

This is a recreation of a soup I was served at a wonderful restaurant in downtown Greensboro, NC. The sweetness of the sweet potatoes combined with the fragrant ginger, earthy cumin, and spicy cayenne give this soup a deep flavor with multiple levels of warmth. If an immersion blender is not available, soup maybe be blended in a regular blender in small batches.

Provided by Jim Grant

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 cup diced onion
1 tablespoon minced garlic
1 quart vegetable broth
2 ½ pounds sweet potatoes, peeled and cubed
10 slices nickel-sized slices fresh ginger
1 tablespoon finely chopped cilantro
½ teaspoon ground cumin
½ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup sour cream

Steps:

  • Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
  • Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 8.5 g, Fiber 5.2 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 336.8 mg, Sugar 8.4 g

CARIBBEAN SWEET POTATO SOUP WITH GINGERED SHRIMP



Caribbean Sweet Potato Soup With Gingered Shrimp image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 1h35m

Yield Six servings

Number Of Ingredients 15

6 small sweet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch-thick pieces
2 1/4 cups unsweetened coconut milk
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt, plus more to taste
1 1/2 tablespoons fresh lime juice
3 tablespoons minced fresh ginger
3 tablespoons fresh lemon juice
2 tablespoons canola oil
1/4 teaspoon kosher salt
1 1/2 pounds large shrimp, shelled and deveined
4 large bananas, peeled and cut across into 1/2-inch-thick slices
1 cup unsweetened coconut flakes, lightly toasted
1 cup sliced almonds, toasted
1/2 cup coarsely chopped cilantro
Tabasco sauce

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

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

CARIBBEAN CARROT-GINGER SOUP



Caribbean Carrot-Ginger Soup image

I developed this recipe while in the Dominican Republic. Living in a small, rural beach town, I had to be resourceful with ingredients that were available and affordable. Carrots grow like crazy there, so this was an easy, delicious recipe that I used to make for my friends during the rainy season. It's the first recipe I really ever developed myself, and I still love it. Garnish as desired with microgreens, chopped chives, toasted sliced almonds, or chia seeds.

Provided by Jessica Lawson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon salted butter
1 tablespoon olive oil
2 cups coarsely chopped onion
1 ½ pounds carrots, peeled and cut into chunks
3 tablespoons chopped fresh ginger
3 cups low-sodium vegetable broth, or more as needed
¼ teaspoon salt, or more to taste
¼ teaspoon ground white pepper
½ cup full-fat unsweetened coconut milk

Steps:

  • Heat butter and oil in a large saucepan over medium heat. Add onion; cook until translucent, 5 to 6 minutes. Add carrots and ginger; cook for 1 to 2 minutes more. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, covered, until carrots are very tender, 20 to 30 minutes.
  • Puree soup with an immersion blender until smooth and creamy, or let cool slightly and blend in a blender, working in batches as needed. Return to heat and add more broth as needed for desired consistency; soup should be thick. Season with pepper and additional salt if needed.
  • Ladle soup into 4 bowls. Swirl 2 tablespoons coconut milk into each bowl.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 26.9 g, Cholesterol 7.6 mg, Fat 12.8 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 440.8 mg, Sugar 11.3 g

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