Best 2 Caribbean Potato Soup Recipes

Experience the tantalizing flavors of the Caribbean with this exquisite potato soup, a culinary journey that encapsulates the vibrant essence of the region. Embark on a sensory adventure as you savor the harmonious blend of aromatic spices, creamy potatoes, and a symphony of fresh vegetables, all simmered to perfection in a rich, flavorful broth. Indulge in the delightful variations offered within this article, ranging from the classic Jamaican Potato Soup, renowned for its bold and spicy character, to the comforting Dominican Potato Soup, where plantains and coconut milk create a luscious, tropical twist. Discover the secrets behind each recipe, ensuring you recreate these culinary gems in the comfort of your own kitchen. Prepare to tantalize your taste buds and transport yourself to the heart of the Caribbean with every spoonful of this delectable potato soup extravaganza.

Here are our top 2 tried and tested recipes!

CARIBBEAN POTATO SOUP

Caribbean Potato Soup image

My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2 medium onions, chopped
2 teaspoons canola oil
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups vegetable broth
2 cups cubed peeled sweet potato
3 cups chopped fresh kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup canned diced tomatoes, drained
1 cup canned black-eyed peas, rinsed and drained
2 tablespoons lime juice

Steps:

In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer., Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.

Nutrition Facts : Calories 213 calories, Fat 10g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 954mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 6g fiber), Protein 5g protein.

CARIBBEAN SWEET POTATO SOUP WITH GINGERED SHRIMP

Caribbean Sweet Potato Soup With Gingered Shrimp image

Provided by Molly O'Neill

Categories dinner, soups and stews, main course

Time 1h35m

Yield Six servings

Number Of Ingredients 15

Ingredients

6 small sweet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch-thick pieces
2 1/4 cups unsweetened coconut milk
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt, plus more to taste
1 1/2 tablespoons fresh lime juice
3 tablespoons minced fresh ginger
3 tablespoons fresh lemon juice
2 tablespoons canola oil
1/4 teaspoon kosher salt
1 1/2 pounds large shrimp, shelled and deveined
4 large bananas, peeled and cut across into 1/2-inch-thick slices
1 cup unsweetened coconut flakes, lightly toasted
1 cup sliced almonds, toasted
1/2 cup coarsely chopped cilantro
Tabasco sauce

Steps:

To make the soup, combine the sweet potatoes, 1 cup of coconut milk and the chicken broth in a large saucepan. Bring to a boil, lower heat and simmer until the potatoes are soft, about 15 minutes. Place in a food processor and puree until smooth. Mix in the remaining coconut milk and the salt. Reheat before serving, and stir in the lime juice and additional salt, if needed.
To make the condiments, combine the ginger, lemon juice, oil and salt in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat the broiler. Remove the shrimp from the marinade and broil until cooked through, about 5 minutes. Set aside. Place the bananas on a greased baking sheet and broil until nicely browned, about 3 minutes. Place the shrimp, bananas, coconut, almonds and cilantro in separate bowls.
Ladle the soup into 6 bowls. Serve, passing the condiments, including Tabasco, separately.

Nutrition Facts : @context http, Calories 807, UnsaturatedFat 15 grams, Carbohydrate 79 grams, Fat 44 grams, Fiber 12 grams, Protein 32 grams, SaturatedFat 26 grams, Sodium 1500 milligrams, Sugar 25 grams, TransFat 0 grams

Tips:

Use a good quality stock: A flavorful stock will make all the difference in your soup. If you have time, make your own chicken or vegetable stock. Otherwise, use a low-sodium store-bought stock.
Don't overcrowd the pot: When you're adding the vegetables to the pot, make sure there's enough room for them to cook evenly. If you overcrowd the pot, the vegetables will steam instead of roast, and they won't have as much flavor.
Roast the vegetables before adding them to the soup: Roasting the vegetables brings out their natural sweetness and flavor. You can roast them in a single layer on a baking sheet at 425 degrees Fahrenheit for about 20 minutes, or until they're slightly browned and tender.
Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Some good options include potatoes, carrots, celery, onions, and bell peppers. You can also add leafy greens like kale or spinach at the end of cooking.
Season the soup to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.

Conclusion:

Caribbean potato soup is a delicious and easy-to-make soup that's perfect for a cold day. It's also a great way to use up leftover vegetables. With its rich flavor and hearty texture, this soup is sure to become a family favorite. So next time you're looking for a comforting and satisfying meal, give this Caribbean potato soup a try.