Caribbean Sweet Potato Soup With Gingered Shrimp Recipes

SPICY SHRIMP AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
• Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.

CARIBBEAN POTATO SOUP

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.

CARIBBEAN SWEET POTATO SOUP WITH GINGER SHRIMP

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.

CARIBBEAN SWEET POTATO COCONUT SOUP

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.

CARIBBEAN CREAMY SWEET POTATO SOUP

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.