Place in a soup pot and bring to a simmer: 4 Large-ish sweet potatoes or yams, peeled and rough chopped; ½ pineapple or 1 can of pineapple tidbits or 1 can pineapple juice; 1 cup orange juice; enough water to cover the sweet potatoes; ½ of a whole nutmeg, grated; 1 inch fresh ginger root, grated; 1 tsp ground allspice; and 1 tsp fennel seed. Cook until sweet potatoes are fork tender. Add 2 400 ml tins of coconut milk, bring to a simmer and then purée with an immersion blender. Add salt and pepper to taste.
Finish the soup with an ounce of dark rum, and the juice of one lime.
Chef Steve Kirby, Max & Irma’s Kitchen, 515A Kootenay St, Nelson, 250-352-2332. “This recipe is a hit in the restaurant whenever I make it!”