A delightful Caribbean-inspired soup that combines the sweetness of sweet potatoes with aromatic spices for a comforting dish.
Preheat your oven to 375°F and pierce the sweet potatoes with a fork.
Piercing the sweet potatoes allows steam to escape, preventing them from bursting during baking.
Bake the sweet potatoes on a baking sheet for about 50 minutes or until tender.
Check doneness by inserting a knife into the sweet potato; it should slide in easily.
While the sweet potatoes bake, chop the onion, celery, and carrot into small pieces.
Uniformly chopped vegetables ensure even cooking.
Heat a saucepan over medium heat and add a splash of oil. Sauté the onion, celery, carrot, and garlic until softened, about 10 minutes.
Stir frequently to prevent the garlic from burning.
Peel the baked sweet potatoes and mash them in a bowl.
Let the sweet potatoes cool slightly before peeling to avoid burning your hands.
Add the mashed sweet potatoes, dried basil, salt, pepper, and allspice to the saucepan. Stir to combine.
Mix thoroughly to ensure the spices are evenly distributed.
Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally.
Avoid boiling the soup to maintain the creamy texture of the coconut milk.
Blend the soup until smooth using an immersion blender or a countertop blender.
For a chunkier texture, blend only half the soup and mix it back in.
Serve the soup warm, garnished with a sprinkle of fresh herbs if desired.
Serve with a side of crusty bread for a complete meal.
Continue in our app for the best experience
