Max & Irma’s Caribbean Sweet Potato Soup

by Suzanne Heron.

1 onions – Sautéed
Add:
10 Sweet potatoes – peeled
2 Cups Orange Juice
2 Cups Pineapple juice (or 1 can pineapple tidbits or ½ fresh pineapple, chopped)

Cover with water
Add:
Salt &Pepper
1 2inch piece ginger – chopped
1 Tbsp curry
1/4 nutmeg – grated
4 allspice berries crushed
1/2 tsp fennel seed
– Bring all to a boil, turn down heat and Simmer until soft
– Purée (I use an immersion style stick blender)

Add:
2 cans coconut milk
1 oz. Dark Rum
1 lime juiced

This is an extra recipe from Chef Steve at Max & Irma’s, from his Ethnic Night (every Tuesday). Max & Irma’s Kitchen, 515A Kootenay St, Nelson, 250-352-2332.