Caribbean Sweet Potato Coconut Soup

By Bostoncook

Moosewood Restaurant Daily Specials

Ingredients

• 2 cups chopped onion
• 2/3 cup chopped celery
• 1 tablespoon canola oil
• 1 tablespoon minced ginger
• 1 teaspoon curry powder
• 1/4 teaspoon nutmeg
• 2 bay leaves
• 1/2 teaspoon salt
• 3 cups water, or basic light vegetable stock
• 4 cups sweet potatoes, peeled and cubed
• 1/2 teaspoon lemon zest, or orange zest
• 2 tablespoons dark rum
• 1 cup pineapple juice, or orange juice
• 1 3/4 cups light coconut milk
• 2 tablespoons lemon juice, or lime juice
• cilantro, scallions, toasted unsweetened coconut for garnish

Details

Servings 6

Preparation

Step 1

1. Saute the onions and celery in oil until onions are translucent, about 10 mins. Cover and stir often enough to prevent sticking.

2. Add ginger, curry, nutmeg, bay, and salt; saute another minute, stirring constantly. Add water or stock, potatoes, zest, and rum. Cover and bring to a boil. Reduce the heat and simmer until veggies are tender, about 15-20 mins.

3. Remove and discard bay. Add juice and coconut milk, puree in batches until smooth. Add lemon or lime juice and garnish as desired.

Notes: I used the pineapple juice and lemon zest and juice. Did not puree it entirely and think it's better that way. Also used chicken stock instead of water.