Caribbean Shrimp and Vegetable Soup
photo by bean6344
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 236.59 ml chopped onion
- 2 clove garlic, minced
- 1 chopped fresh green chili pepper
- 9.85 ml grated fresh gingerroot
- 14.79 ml canola oil
- 1.23 ml turmeric
- 2.46 ml dried thyme
- 946.36 ml vegetable stock (homemade or canned)
- 236.59 ml peeled and diced sweet potato
- 236.59 ml chopped tomato
- 236.59 ml diced red bell peppers or 236.59 ml yellow bell pepper
- 340.19 g fresh small shrimp, peeled and deveined
- 14.79 ml chopped fresh cilantro
- 14.79-29.58 ml fresh lime juice
- 236.59 ml coconut milk (low-fat or regular)
- salt and pepper
directions
- Add onions, garlic, chile, ginger root, and oil to a large soup pot.
- Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
- Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
- Add in the stock and sweet potatoes; cover and bring to a boil.
- Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
- Add in the tomatoes and bell peppers; simmer 3-4 minutes.
- Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
- Season to taste with salt and pepper; serve.
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