Description
A creamy and flavorful Caribbean Potato Soup made with sweet potatoes, coconut cream, and spices, perfect for a tropical delight.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh turmeric, grated
- 1 zucchini, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable stock
- 1 can (13.5 ounces) coconut cream
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Warm the coconut oil in a large saucepan over medium heat.
- Add the chopped onion and sauté for approximately 6 minutes until soft and translucent.
- Incorporate the minced garlic and grated turmeric, cooking for another minute.
- Toss in the diced zucchini and sweet potatoes, stirring for about 5 minutes until they start to soften.
- Pour in the corn kernels, vegetable stock, coconut cream, curry powder, smoked paprika, and chili flakes. Mix thoroughly and bring to a gentle boil.
- Lower the heat and let it simmer for 25-30 minutes, or until the sweet potatoes are fork-tender.
- Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender for a creamy texture.
- Adjust seasoning with salt and pepper to taste. Add more vegetable stock if the soup is too thick.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve with lime wedges on the side for an extra zesty kick.
Notes
- Feel free to adjust the chili flakes based on your spice preference.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, ensure the vegetable stock is plant-based.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg