Caribbean Creamy Sweet Potato Soup Recipes

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 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.

SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES

Steps:

• Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
• Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
• Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
• Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

CARIBBEAN SWEET POTATO SOUP WITH GINGERED SHRIMP

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.

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 SWEET POTATO SALAD

Steps:

• Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
• In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
• Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

CARIBBEAN SWEET POTATO SOUP

Steps:

• Mash the yams in a large saucepan. Add the curry sauce, salsa, broth, cilantro, allspice, coconut milk, season with salt and pepper, and heat to simmering. Simmer for 2 to 3 minutes, stir in the scallions, and serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.