Caribbean Curry Beef Soup


  • 1 and 1/2 lbs lean ground beef
  • 1 cup sweet potato, peeled and diced
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 1/2 cup red bell pepper
  • 1 tbs curry powder
  • 2 tbs flour
  • 2 cups beef broth
  • 1 (15oz) can of black eyed peas
  • 1 (14oz) can of coconut milk
  • 2 cups packed baby spinach leaves, stems removed
  • 3 tbs fresh thyme leaves, chopped
  • kosher salt and black pepper to taste
  • 1 tsp cayenne pepper
  • vegetable oil
  • In a large sauce pan add a little vegetable oil and using medium high heat brown the ground beef.
  • Remove from the pan with a slotted spoon and pour off a little of the excess oil.
  • Add the sweet potato, onion, garlic and red pepper and saute for 3-5 minutes until tender.
  • Add the ground beef back to the pan along with the curry powder, beef broth, coconut milk and bring to a simmer.
  • Add the curry powder, thyme, cayenne, salt and pepper.
  • Add 2 tbs flour with 2-3 tbs of water and mix to combine into a smooth mixture. Stir into the soup and continue to stir until the soup thickens.
  • Continue to simmer soup for another 30 minutes, then add the spinach leaves and cook for another 1 minutes.
  • Ladle soup into bowls and serve.

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