Caribbean Shrimp and Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A very colorful, aromatic, delicious soup. 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.
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