Best 2 Caribbean Potato Soup Recipes

Welcome to the world of culinary exploration, where flavors dance and palates rejoice! In this article, we will embark on a tantalizing journey to discover the best recipe for "Caribbean Potato Soup," a dish that embodies the vibrant spirit and rich heritage of the Caribbean. From the sun-kissed islands of Jamaica to the lively shores of Trinidad and Tobago, this soup captures the essence of Caribbean cuisine with its medley of aromatic spices, creamy texture, and a burst of Caribbean flavors. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating an unforgettable Caribbean potato soup that will transport your taste buds to the heart of the Caribbean.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for this soup, as they hold their shape well and have a creamy texture.
Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you don't have fresh vegetables on hand, frozen vegetables can be used instead.
Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a little bit of crunch.
Use a flavorful broth: Chicken broth or vegetable broth can be used for this soup. If you want a more flavorful soup, use a homemade broth.
Add some spice: A pinch of cayenne pepper or chipotle powder can add a nice kick to this soup.
Garnish before serving: A dollop of sour cream, a sprinkle of chopped cilantro or parsley, or a few crumbled bacon bits can add a nice touch to this soup.

Conclusion:

This Caribbean Potato Soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its creamy texture, flavorful broth, and tender vegetables, this soup is sure to be a hit with your family and friends.