October 25, 2011

Sweet Potato & Plantain Soup



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).

Makes 2-3 servings.


5 comments:

  1. Excellent soup! I substituted the red pepper flakes that I had on hand for the jalepeno, and added a bit more ginger and an extra garlic clove (you can never have too much garlic!), and it still had some kick.

    I toyed with the idea of adding peanut butter, but decided to add a tiny splash of coconut rum instead. Just enough to give a hint of sweetness, and add a taste of the tropics.

    This was a great recipe as written. It was just what I needed on a cold night, delicious and warm, and super fast and easy. Thank you!!

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  2. @Anonymous Thanks for the feedback - I'm so glad you liked the soup! I love your idea of adding coconut rum - an extra taste of summer is just what we need at this time of year!

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  3. This soup looks great! I'll definitely give it a try. I'm making my version of plantain soup today or tomorrow (and then blog about it) but I'll try this recipe next. Oh, BTW, your pictures are beautiful!
    Angel - healthyroadadventures.blogspot.com

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    Replies
    1. Thanks! I like mixing sweet and savory ingredients in my meals, and plantains are such a good idea to add sweetness and texture to a soup! Hope yours turns out well :)

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