Spicy Caribbean Peanut Vegetable Soup

A bowl of spicy Caribbean peanut vegetable soup.
Image © Jackie Fraser-Dunfield

“This creamy soup has a wonderful blend of vegetables, tomatoes and peanut butter. Yes…crunchy peanut butter. It can be pureéd or served with firm vegetables (the way I like it)!” – Jackie Fraser-Dunfield, My Wooden Spoons

 

2.47 from 532 votes
A bowl of spicy Caribbean peanut vegetable soup.
Print
Spicy Caribbean Peanut Vegetable Soup
Course: Soup, Vegetables
Cuisine: Caribbean
Author: Jackie Fraser-Dunfield
Ingredients
  • 1 sweet potato or yam peeled and cut into chunks
  • 2 medium-sized English potatoes peeled and cut into chunks
  • 1/2 green sweet pepper finely chopped
  • 1 onion finely chopped
  • 4 cloves garlic finely chopped
  • 1/2 zucchini sliced into ¼-inch thickness
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2-3 small sweet red or yellow peppers chopped
  • 1/2 cup crunchy peanut butter
  • 1 28 oz. can diced or whole tomatoes
  • 1 can of corn
  • pinch of red pepper flakes
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. thyme
  • 1 tsp. chopped basil
  • 1/4 tsp. cumin
  • 1 tsp. parsley
  • 2 Tbsp. olive oil
  • 2 chicken cubes
  • 1 beef cube
  • black pepper to taste
  • 1 Tbsp. coconut powder or 1/4 cup coconut milk optional
Preparation
  1. Heat olive oil in a soup pot over medium heat and sauté the onion, garlic, green pepper and celery until translucent. Add 2 to 3 cups of water and the tomatoes to pot along with chicken cubes to make the soup broth. Add 1/2 of the chopped potatoes and sweet potatoes to the broth and set the rest aside, with the other vegetables.
  2. Cook for about 20 minutes then add the peanut butter, spices, and the rest of the vegetables, corn and other ingredients along 2-3 more cups of water. Continue to cook soup for another 30 to 45 minutes, stirring occasionally and testing for desired texture.
  3. If you like your soup thicker you can cook it longer so that the vegetables cook into the soup. I personally like firm vegetables in my soup. Add pepper to taste.
  4. Serve soup with rolls or a crisp baguette.
The recipe Spicy Caribbean Peanut Vegetable Soup appeared first on My Wooden Spoons.
Jackie Fraser-Dunfield

Professional food photographer and chief cook over at My Wooden Spoons blog.

2,880 Comments

  9. Hello there, just became alert to your blog through Google, and found that it is truly informative. I’m going to watch out for brussels. I’ll appreciate if you continue this in future. Lots of people will be benefited from your writing. Cheers!|

« Older Comments

Leave a Reply