Jamaican Sweet Potato Soup | Glenda Britton, RHN

Name: Jamaican Sweet Potato Soup | Glenda Britton, RHN
Ingredients: 3 1/2 pounds sweet potatoes, cleaned and chopped into 1u201d pieces (do not peel); 3 Tablespoons coconut oil or grape seed oil; 2 medium onions, sliced thinly (about 2 cups); 1 cup celery, small dice; 4 cloves minced garlic; 1/2 teaspoon ground ginger; 1 teaspoon ground turmeric; 1/8 teaspoon cayenne pepper (you can always add more if you want it spicier); 1 1/4 teaspoons curry powder; 1/2 teaspoon ground cumin; -t2 bay leaves; -t1 ripe banana, peeled; -t8 cups low-sodium, chicken broth or vegetable broth; -t1/2 teaspoon salt; -t1 tablespoons of miso mixed in 2 tablespoons warm water (optional)

glendabritton.com

Experience the flavors of Jamaica with this dairy-free, gluten-free sweet potato soup. Perfectly blended and infused with spices for a rich taste. Enjoy with Kale/Cilantro Pesto.

View full recipe on glendabritton.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at glendabritton.com.

Share this recipe:

Cooking tools:

Pot
Stove
Blender
Kitchen towel
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl
Spoon

Ingredients

3 1/2 pounds sweet potatoes, cleaned and chopped into 1u201d pieces (do not peel)
3 Tablespoons coconut oil or grape seed oil
2 medium onions, sliced thinly (about 2 cups)
1 cup celery, small dice
4 cloves minced garlic
1/2 teaspoon ground ginger
1 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (you can always add more if you want it spicier)
1 1/4 teaspoons curry powder
1/2 teaspoon ground cumin
-t2 bay leaves
-t1 ripe banana, peeled
-t8 cups low-sodium, chicken broth or vegetable broth
-t1/2 teaspoon salt
-t1 tablespoons of miso mixed in 2 tablespoons warm water (optional)