Caribbean Shrimp and Vegetable Soup


1 cup onion, chopped
4 cloves garlic, minced
1/2 habanero chilie, diced
3 tsp fresh ginger, grated
1 tbs canola oil
1 tsp turmeric
2 tsp fresh thyme
4 cups chicken or vegetable stock
1 cup peeled and diced sweet potatoes
1 cup chopped tomatoes
1/2 cup red bell pepper, chopped
1/2 cup yellow or orange bell pepper, chopped
1 lb medium shrimp, peeled and deveined
1 tbs fresh cilantro, chopped
2 tbs fresh lime juice
1 cup coconut milk
Kosher salt and black pepper to taste
Cilantro sprigs for garnish
  • Combine the onions, garlic, chile, ginger, and oil in a large sauce pan. Saute using medium heat for about 5 minutes, until the onions begin to soften.
  • Add the turmeric and thyme and continue to saute for another 5 minutes, stirring occasionally.
  • Add the stock and sweet potatoes, cover and bring to a boil.
  • Lower the heat, cover and simmer for 5-8 minutes, or until the potatoes become tender.
  • Add the tomatoes and bell peppers and cook for another 5 minutes.
  • Add the shrimp, cilantro, lime juice and coconut milk.
  • Simmer until the shrimp just turn pink.
  • Season with salt and pepper.
  • Top with fresh cilantro sprigs.




15 min


20 min


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