Ingredients
- 4 large Yukon gold potatoes, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, finely chopped (red or yellow for sweetness)
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 4 cups vegetable or chicken broth (gluten-free)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1/2 tsp ground allspice
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions
-
Combine Ingredients: In a large pot, add the chopped onion, garlic, bell pepper, Yukon gold potatoes, sweet potato, thyme, allspice, smoked paprika, cayenne pepper (if using), salt, and pepper.
-
Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 20–25 minutes, or until the potatoes are tender.
-
Blend for Creaminess: Once the potatoes are tender, remove about half of the soup and blend until smooth using a blender or immersion blender. Return the blended portion to the pot to achieve a creamier texture.
-
Add Coconut Milk: Stir in the coconut milk and let the soup simmer for another 5 minutes, allowing the flavors to meld. Adjust salt and pepper to taste.
-
Serve: Ladle the soup into bowls, garnish with fresh cilantro or parsley, and serve with a squeeze of lime for a zesty finish.
Tips
- For extra flavor without frying, add a dash of smoked paprika or a bay leaf to the broth.
- Serve with gluten-free bread or a handful of roasted plantain chips for a bit of crunch.
Enjoy this nourishing, no-fry Caribbean-inspired soup!
