West Indian Sweet Potato Soup Recipes

WEST INDIAN SWEET POTATO CURRY

Steps:

• Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
• Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
• Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender - check towards the end to make sure it isn't catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

INDIAN SWEET POTATO AND LENTIL SOUP

Steps:

• Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
• Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
• Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

INDIAN SPICED SWEET POTATO SOUP

Steps:

• In a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minute Add spices and cook stirring for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minuts, until potatoes are tender.
• Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional 1/2 cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minute more, until spinach is just wilted. Season with salt and pepper, and serve hot.
• Add more beans and spinach for a heartier texture. Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.

WEST INDIAN PUMPKIN SOUP

Steps:

• In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
• Spread mixture onto a greased roasting pan.
• Bake at 350F for 1-1 1/2 hours, or until tender.
• Saute onion in oil in a large pot until tender, about 5 minutes.
• Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
• Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
• When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
• Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• Remove soup from heat and allow to cool for 15 minutes.
• Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
• Add heavy cream and coconut milk and blend.
• Reheat if necessary.
• May also be chilled before serving up to 1 day.
• Serve cold or hot, garnished with roasted pumpkin seeds (if desired).

CURRIED SWEET POTATO SOUP

Steps:

• Heat oil in large pot and add onion and garlic.
• Cook till tender and add curry powder.
• Cook, stirring till aromatic - about 1 minute.
• Add sweet potato, stock and apple.
• Bring to boil.
• Simmer, partially covered for 45 minutes.
• Cool then blend with stick blender and season to taste.
• Reheat gently adding coconut cream.
• Add more stock if too thick.
• Serve with buttered toast.

INDIAN SPICED SWEET POTATO SOUP

Steps:

• Boil and mash sweet potatoes. Set aside.
• In a medium stock pot melt butter over medium-high heat.
• Add cinnamon stick, black cardamom, green cardamom and bay leaf.
• Stir whole spices until pods burst open.
• Remove whole spices from butter.
• Add ginger/garlic paste and sautéuntil golden brown.
• Add sweet potatoes and mix together.
• While whisking, add in milk and cream and mix until smooth.
• Add coriander, ground red chilie, and nutmeg and stir.
• Simmer on low heat for 35-45 minutes.
• Serve with coriander leaves as a garnish.

WEST INDIAN SOUP

Steps:

• Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes.
• remove and purée.
• Bring the chicken stock, pumpkin purée and puréed vegetables to a boil.
• Simmer for 45 minutes.
• Add half and half and simmer for 30 more minutes; season with salt and pepper.
• Finish with heavy cream.

INDIANA'S FINEST SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.
• Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.
• In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.
• Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.