Once the weather starts getting colder, I love to make nice creamy soups that I can scoop up with a piece of hearty bread. This sweet potato and plantain soup is a great transition from the last warm days of the year into the colder months, since it is warm and comforting but still has some tropical flavours.
I first saw the recipe on Cake, Batter and Bowl and I've made it a few times since then, with minor changes to the ingredients to suit my own taste (and to make it vegetarian).
I love the combination of sweet potatoes with ripe plantain and the hint of lime. While this soup is a bit on the sweeter side, I still found that multiple layers of flavours came through as I ate it - from sweet to citrusy and ending with a bit of spice. And the crunch of plantain chips on top adds the perfect touch to the creamy soup!
Sweet Potato & Plantain Soup
Adapted from Cake, Batter, and Bowl
1/2 tbsp vegetable oil
1 small yellow onion, peeled and chopped
1/2 tbsp minced fresh ginger
1 clove of garlic, peeled and minced
3 small sweet potatoes (about 1 lb unpeeled)
1 yellow plantain
1/2 a jalapeno, seeded and minced
1/4 tsp cumin
pinch of cayenne and allspice
2 cups vegetable broth
1 cup water
1/4 tsp salt
juice of 1/2 a lime (start with less than this amount and add more if you like a strong lime taste)
plantain chips for garnish
Peel and dice the sweet potatoes and the plantain (you might need a knife to remove the peel from the plantain).
Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and saute until soft and browned, 5-6 minutes. Add the minced ginger and garlic and saute for another minute.
Add the sweet potatoes and plantains to the pot, then stir in the jalapeno, cumin, cayenne and allspice.
Add the vegetable broth and water and bring to a boil. Reduce heat to medium and simmer, covered, for 10-15 minutes.
Remove from heat and puree in a blender until completely smooth. (Note: you may need to add more water if you prefer a thinner soup)
Return soup to the pot and stir in the salt and lime juice.
Serve hot. Garnish each serving with whole or chopped plantain chips and season with ground pepper (Serve immediately, as the plantain chips will start to get soggy quickly).