Caribbean sweet potato soup
1 1/2 pounds sweet potatoes, peeled and cubed
4 1/2 cups vegetable stock
1/2 teaspoon turmeric
3/4 cup coconut milk
1 teaspoon sea salt
1/2 teaspoon maple syrup
1/2 teaspoon cayenne
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons olive oil
1 large onion, thinly sliced
1 1/2 tablespoons lime juice
fresh ground black pepper for garnish
Bring the sweet potatoes and vegetable stock to a boil in a large saucepan or soup pot over high heat. Reduce the heat to low, add the turmeric, cover and simmer for 15 to 18 minutes or until the potatoes are tender when pierced with a fork. Remove from heat and purée in a blender or with a hand blender. Return to heat and stir in the coconut milk, salt, maple syrup, cayenne and black pepper and keep at a gentle simmer, stirring occasionally.
Heat a frying pan over medium heat. When hot, toss in the olive oil, wait a few seconds, then swirl around to coat the pan. Add the onion and fry for 10 minutes or until the onion is golden brown. Add to the soup pot and stir in the lime juice.
Serve hot topped with a few sprinklings of fresh ground black pepper. Serves 6.
Caribbean Sweet Potato Soup
With summer stalling and cranking into reverse on its way into southwestern Ontario, a Caribbean sweet potato soup seemed just the thing to stimulate my dreams of hot sunny weather and warm my stomach besides. Coconut milk intensifies the rich, buttery sweetness of sweet potatoes and makes this very simple soup inspired by something I found in Angela Shelf Medearis' Ethnic Vegetarian a smooth and creamy delight. Try it once and you'll be back for a second bowl.