Caribbean Pepper Pot Soup

Submitted 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."

 

• Ready In: 8hrs 15mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 tablespoons chili powder
• 1 scotch bonnet peppers or 1 habanero pepper, seeded and minced
• 1 teaspoon whole coriander seed
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 tablespoon brown sugar
• 4 4 cups butternut squash, peeled and cut into 1 inch cubes or 4 cups carrots, peeled and diced
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (28 ounce) can whole tomatoes, chopped,including juice
• 4 cups vegetable stock or 4 cups chicken stock
• 1 (14 ounce) can unsweetened coconut milk
• 1⁄4 cup chopped cilantro

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.

Reviews

[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!

 

[justcallmetoni]

Hot, hot, hot. I was bold enough to prepare this soup using a red jalapeno for the habanero with the seeds intact. Talk about fiery. The coconut milk was the perfect balance and much needed. The soup was delicious and I enjoyed the little bites of flavor from the seeds in the sauce. (Make sure you stir so they are distributed.) I did reduce the broth to three cups as it seemed enough as I was filling the slow cooker and think it was the right decision for me. Next time I might even add an extra can of beans to make this a little more filling. Thanks!

 

[Alli15]

Very good, but spicy...its definitely warms you up. Next time I will probably only use half a habanero pepper. I subbed garbanzo beans instead of kidneys which was a good choice.

 

[Carianne]

I have several recipes for pepper pot soup in my cookbook, and this is the first one I tried (I am partial to anything using a crockpot!). I used acorn squash (and a few carrots)and 2 jalapenos. This is spicy and sweet-very interesting! Thanks Sue for another great recipe!