Caribbean Sweet Potato and Plantain Soup


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


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.