Cake, Batter, and Bowl

Caribbean Sweet Potato and Plantain Soup

Soups, Travel

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

Mini Meatball Mexican Soup

Remember when I mentioned I was testing a few soup recipes last week?  Work has been super busy, but I finally got around to making this one last night and had to post it right away because it’s so addicting! I had a huge bowl for dinner and went back for...

Roasted Yellow Pepper and Leek Soup

The first thing I always do when I’m planning a vacation is figure out where to eat. In fact, I would say our days tend be structured by what activities are around the restaurants we want to visit! I had more difficultly than usual planning our NYC trip because my mom...

Mediterranean Lamb with Gnocchi

Kia ora! I’m finally gone through all our New Zealand pictures, so my next several posts will be recaps from our trip! New Zealand is just a breathtaking country and has something for everyone – mountains, beaches, wine country, even glaciers, volcanoes, and...

Udon Miso Soup

Apolinaras and I ventured back to HMart on Super Bowl Sunday and enjoyed big bowls of udon soup for lunch from the Japanese section of food court. We always go back and forth on what to order because everything looks so tasty, but I think we made a good choice,...

Spicy Black Bean Soup with Turkey Bacon

I had gumbo with chicken and Andouille sausage for dinner tonight, followed by hot chocolate and beignets – yep, I’m in New Orleans! I’m here for a scientific conference and walked around the city tonight for a couple hours after my talk this afternoon. I was stressed...

Asparagus Arugula Salad with Ricotta and Goat Cheese

Time for our anniversary trip recap! Apolinaras and I got married over Memorial Day weekend in 2004 and we always try to take a little vacation over the holiday weekend to celebrate. This year we went to Portland, Maine, which is a super fun foodie destination right...

Creamy French Onion Soup

Thanks for all the birthday wishes! We celebrated by splurging on the tasting menu at Craigie on Main and enjoyed every bite. I also recently got a little present from the Fairy Hobmother. I left a comment on Joanne’s post that I needed a new immersion...

Roasted Carrot and Parsnip Soup with Pumpkin Bread Croutons

I have a love-hate relationship with carrots. Carrot cake is my very favorite (although I'm not sure that really counts!), and I tend to enjoy hearty carrot chunks in vegetable and chicken noodle soup, but raw carrots just don't do it for me. I always pick around them...