On our last trip to Virginia we stayed with my aunt. For dinner one night we had this wonderful sweet potato soup, well everyone thought it was wonderful but Stella – which really amazed me (which she does so often) – since she loves sweet potatoes. I was given a copy of the recipe and all that it says at the bottom of the page is Vegetable Soups – so I am not sure what cookbook it came from. I am sure my aunt told me, but I can’t remember. I made a batch of the soup, but of course it tastes different than hers, but still very delicious. We all add our own uniqueness to each and every recipe we make – we may follow the same ingredient list, but the taste is never quite the same as someone elses rendering of the recipe!
Caribbean Sweet Potato Coconut Soup
2 cups chopped onion
2/3 cup chopped celery
1 Tbl olive oil
1 Tbl grated fresh ginger
1 tsp curry powder
1/4 tsp nutmeg
2 bay leaves
1/2 tsp sea salt
3 cups water or vegetable broth (I used vegetable broth)
4 cups peeled and cubed sweet potatoes
1/2 tsp freshly grated lemon or orange peel (I used lemon)
1 cup pineapple juice (can also use orange)
1 3/4 cup coconut milk
2 Tbl fresh lemon or lime juice
1. I n a large soup pot, saute the onion and celery in the oil until the onion are translucent. Cover the pot and stir often to prevent sticking.
2. Add the ginger, curry, nutmeg, bay leave and salt – saute for about 1 minute, stirring the whole time.
3. Add the stock or water, sweet potatoes, grated citrus peel. Cover and bring to a boil – lower temperature and simmer for about 15 – 20, until the potatoes are soft.
4. Take the bay leaves out. It took me about 5 minutes to find one of the bay leaves – I was to the point where I was going to look at the pictures to see if I had even put two in the pot!
5. Pour the pineapple juice and coconut milk into the soup pot. Stir and take off heat.
6. With an immersion blender (regular blender) puree the soup. Reheat and serve!
Garnish with coconut flakes, cilantro or scallions.