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 FISH AND POTATO SOUP
Liven up the flavors of this brothy, warming fish soup by adding fiery scotch bonnet, an integral ingredient in many Caribbean and African dishes.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups water, the clam juice, potatoes, bay leaves and 3/4 teaspoon salt. Make an X in the bottom of the chile pepper with a paring knife, exposing some of the seeds; add to the broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes.
- Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the chile pepper and bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper.
Nutrition Facts : Calories 440, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 113 milligrams, Sodium 775 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 39 grams, Sugar 4 grams
CARIBBEAN CARROT-GINGER SOUP
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
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
CARIBBEAN CREAMY SWEET POTATO SOUP
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
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
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
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