Jamaican Sweet Potato Soup
- prep time15 min
- total time 55 min
This sweet potato soup packs a fiery kick, making it a perfect winter dish. Courtesy of The Burnt Tongue.
2 oz olive oil
1 large red onion, chopped
1 2-inch piece ginger, peeled and finely chopped
3 clove garlic, minced
3 large sweet potatoes, peeled and chopped
1 28-oz can tomatoes
½ Scotch bonnet pepper, seeded and minced
10 cup (2.5 L) vegetable stock
2 cup (500 mL) coconut milk
salt and pepper, to taste
1. Heat oil in pot over medium heat. Add onion, ginger and garlic and cook for 5 minutes.
2. Add sweet potatoes, canned tomatoes and Scotch bonnet and cook until tomato juice is reduced, about 10 minutes.
3. Add vegetable stock and bring to boil. Reduce heat and cook until potatoes are tender, about 15 minutes.
4. Remove from heat and let stand for 5 minutes. Add coconut milk and purée soup until very smooth. Strain soup and adjust seasonings.