Caribbean Sweet Potato and Plantain Soup

Well hello, I hope you all had a lovely Christmas celebration! We unplugged for the week and met my parents and brother in Palm Beach, Florida. A relaxing break with warm weather was just what we needed to recharge and it was so nice to spend time with my family. We went to the beach or pool every day, watched a bunch of movies, visited the Norton Art Museum, did a Palm Beach Segway Tour, and my Mom and I even snuck in a bit of shopping while the boys went deep sea fishing.

Oh, and of course, we enjoyed a bunch of good eats! We had a little kitchen in our suite, so I was able to cook on Christmas (spinach stuffed chicken breasts, pasta primavera, moussaka, and Greek salad) and Apolinaras and my brother fired up the grill by the pool one night and grilled jerk chicken and plantains – yum! Other highlights included sushi at Yu-Mi and Mexican at Rocco’s Tacos.

We had Cuban food in Miami as well, but the restaurant was a tad disappointing.  We did enjoy the sweet plantains, which as you probably know, are one of my favorite ingredients. In fact, in anticipation of our trip a few weeks ago, I decided to make a sweet potato and plantain soup. It’s the perfect way to enjoy some Caribbean flavor in the winter. I added some traditional spices found in jerk seasoning at the end, so the soup wouldn’t be too sweet, and really liked the crunch of the plantain chips on top. There were also a few flavor combos I was inspired by during our trip and I’m already looking forward to developing some new recipes!

Caribbean Sweet Potato and Plantain Soup
Printable Recipe

Ingredients:
1 tablespoon canola oil
1 red onion, chopped
1 tablespoon finely chopped fresh ginger
2 garlic cloves, minced
4 cups chicken low sodium chicken broth
2 cups water
2 yellow medium plantains with dark spots, peeled and cut into chunks
3 large sweet potatoes, scrubbed, peeled, and cut into chunks (mine were 32 ounces unpeeled)
Juice of 1/2 a lime
1/2 teaspoon ground thyme
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup coarsely chopped plantain chips

Directions:
Heat canola oil in a large stockpot over medium high heat. Add onions and sauté 5 to 7 minutes or until tender; add ginger and garlic and sauté one additional minute. Add chicken broth, water, plantains, and sweet potatoes, and bring mixture to a boil. Reduce heat to medium and simmer with the pot covered for 10 to 15 minutes or until potatoes are tender. Puree until smooth with an immersion blender. Stir in lime juice, thyme, cayenne pepper, allspice, and salt. Ladle into bowls and garnish with plantain chips. Makes 4 servings.

Nutrition: 337 calories, 7.4g fat, 7.9g fiber, 5.0g protein per serving
Cost: $2.25 per serving

31 Responses to Caribbean Sweet Potato and Plantain Soup

  1. I’m so glad to hear you had such a wonderful holiday Kerstin! One of my friends also went to FL for the holidays and she said she gorged on plantains…i was super jealous, to say the least. Thanks for posting this soup so I can get both my sweet potato AND plantain fix in ONE bowl! Happy New Year!

  2. Sounds like a great vacation! And that soup sounds fantastic. I would love to cook with plantains more often but I’m never really sure what to do with them. One time I was going to attempt a traditional plantain dumpling soup, but never got around to it – oops! I really like the sound of this.

  3. So Caribbean flavors include ginger too? Interesting.

    I love the first pic of you. You have a gorgeous smile. Keep smiling, Kerstin! I hope the new year is full of delights for you!

  4. What a great trip! Your Christmas menu sounds very tasty. Plantains are delicious. When we went to Jamaica last year, we ate them at so many meals. Delicious soup. Happy new Year!

  5. The soup looks incredible!! And it looks like you had a pretty fabulous vacation… Jealous of the sun :) Happy New Year to you and your fam!!

  6. Christmas by the beach sounds absolutely divine! And a bowl of your warm and yummy soup sounds just as good! I don’t use plantains in my cooking…but I should!

  7. I am so glad to hear you had a nice time in Palm Beach, and found some good restaurants to boot. the southern inspired soup looks perfect for a winter up north. Happy New Yea to you as well my dear! xx

  8. Yum! I first had plantains on our honeymoon in Grenada and have made them just a few time since. This looks like a perfect way to combine a Carribean ingredient with a recipe perfect for our cold winters!

  9. This soup looks delicious! I’ve only ever had plantains fried at a Cuban restaurant here in DC. Surely this is much healthier :)

    What a great photo too – my sister/coblogger and I were just talking about how hard it is to photograph soup. I’ve pretty much given up posting soup recipes on our site!

  10. Kerstin, it sounds like you had a near perfect holiday. Your soup looks delicious. I haven’t done a lot with plantains, but you are inspiring me to do more. I hope the new year brings all measure of good things your way. Blessings…Mary

  11. Okay, this might sound like a dumb question, but where do you buy plantains??

    It looks delicious! Glad you had a great time with your family! 😀

  12. I’m so jealous! It’s freezing here!

    It sounds like the perfect Christmas to me. Glad you had a good time! This soup looks amazing. I LOVE sweet potatoes.

  13. I always like when hotels have little kitchens–even though I usually take a break from cooking on vacations, it still comes in handy!! Looks like you had a wonderful holiday!

  14. I know Bebe,she must be married to your father now? It was amazing to be reading a food blog and see someone you actually know.

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