Caribbean Shrimp and Vegetable Soup

A very colorful, aromatic, delicious soup.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  cup  chopped onion
• 2  cloves garlic, minced
• 1  chopped fresh green chili pepper
• 2  teaspoons  grated  fresh gingerroot
• 1  tablespoon canola oil
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon dried thyme
• 4  cups  vegetable stock (homemade or canned)
• 1  cup  peeled and diced sweet potato
• 1  cup chopped tomato
• 1  cup  diced red bell peppers or 1  cup yellow bell pepper
• 12  ounces fresh small shrimp, peeled and deveined
• 1  tablespoon  chopped fresh cilantro
• 1 -2  tablespoon fresh lime juice
• 1  cup coconut milk (low-fat or regular)
•  salt and pepper

Directions

1. Add onions, garlic, chile, ginger root, and oil to a large soup pot.
2. Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
3. Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
4. Add in the stock and sweet potatoes; cover and bring to a boil.
5. Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
6. Add in the tomatoes and bell peppers; simmer 3-4 minutes.
7. Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
8. Season to taste with salt and pepper; serve.