Caribbean Pepper Pot Soup

READY IN: 8hrs 15mins
Recipe by PalatablePastime

A nicely spiced vegetable soup that is hearty enough to be a meal. It has an island flavor from the coconut that is slightly sweet with just a touch of herbs.

Top Review by stormylee

Must echo justcallmetoni: hot, hot hot! A few changes: I used sweet potato instead of squash and made this on the stovetop, simmering, covered, for about an hour. I only added the kidney beans towards the end of the cooking time so they wouldn't get mushy (personal preference!). I used one seeded and minced fresh red habanero pepper, and omitted the chili powder since I only have the extra hot variety. I'm very glad that I did, since the one habanero was enough to make this so, very, very, hot indeed! Next time I'll definitely use only half a habanero or choose a milder pepper - but there will absolutely be a next time as the sweet/spicy/tomatoey/creamy combo is one of my favourites! Thank you Sue!

Ingredients Nutrition

Directions

  1. Cook onions in oil in a skillet until tender.
  2. Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
  3. Stir to mix well.
  4. Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
  5. Add coconut milk and stir well.
  6. Set crockpot to high and cook for 15-20 minutes more.
  7. Garnish with cilantro before serving.

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