Caribbean Sweet Potato Coconut Soup

READY IN: 45mins
SERVES: 4
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a soup pot, saute the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
  • Add the ginger, curry, nutmeg, bay leaves, and salt. Saute for another minute, stirring constantly. Add the water or stock, sweet potatoes, citrus peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 - 20 minutes.
  • Remove bay leaves. Add the juice and coconut milk. Puree the soup in batches until smooth. Reheat gently if needed. Stir in the lemon or lime juice.
  • Serve with garnishes of your choice.