Caribbean Sweet-Potato Soup
The secret to making this soup really smooth is to let the blender do a good job. Sometimes I blend the soup, strain it to remove any fibrous sweet-potato pieces, then give it a second spin to make it silky. I also strongly recommend that, for the best flavour, you use fresh-ground natural peanut butter with no added sugar.
Ingredients
2 tbsp (30 mL) extra-virgin olive oil
1/2 cup (125 mL) onion, diced
1/4 cup (50 mL) carrot, diced
1 stalk celery, diced
3 cups (750 mL) sweet potatoes, peeled and cubed
1/2 cup (125 mL) canned coconut milk
4 cups (1 L) water
2 tbsp (30 mL) natural peanut butter
2 pinches cayenne pepper
1 squeeze fresh lime juice
Pinch each salt and pepper
1/2 cup (125 mL) onion, diced
1/4 cup (50 mL) carrot, diced
1 stalk celery, diced
3 cups (750 mL) sweet potatoes, peeled and cubed
1/2 cup (125 mL) canned coconut milk
4 cups (1 L) water
2 tbsp (30 mL) natural peanut butter
2 pinches cayenne pepper
1 squeeze fresh lime juice
Pinch each salt and pepper
Directions
In a medium pot, combine olive oil, onion, carrot and celery. Cook
gently over medium heat until vegetables are soft and translucent. Add
sweet potatoes, coconut milk and water. Bring to a boil and then turn
down; let the soup simmer until sweet potatoes are soft (approximately
10 minutes; test them by piercing with a fork). At this point the soup is ready to purée. Pour into a blender,
then add peanut butter, cayenne pepper and lime juice, and purée until
smooth. If necessary to reach the desired consistency, add a little
water and whirl in the blender again. Season with salt and pepper to
taste. Serves four to six.
