CARIBBEAN SHRIMP AND VEGETABLE SOUP

Caribbean Shrimp and Vegetable Soup image

Make and share this Caribbean Shrimp and Vegetable Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

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Ingredients

1 cup chopped onion
2 cloves garlic, minced
1 chopped fresh green chili pepper
2 teaspoons grated fresh gingerroot
1 tablespoon canola oil
1/4 teaspoon turmeric
1/2 teaspoon dried thyme
4 cups vegetable stock (homemade or canned)
1 cup peeled and diced sweet potato
1 cup chopped tomato
1 cup diced red bell peppers or 1 cup yellow bell pepper
12 ounces fresh small shrimp, peeled and deveined
1 tablespoon chopped fresh cilantro
1 -2 tablespoon fresh lime juice
1 cup coconut milk (low-fat or regular)
salt and pepper

Steps:

Add onions, garlic, chile, ginger root, and oil to a large soup pot.
Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
Add in the stock and sweet potatoes; cover and bring to a boil.
Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
Add in the tomatoes and bell peppers; simmer 3-4 minutes.
Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
Season to taste with salt and pepper; serve.

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