Even if you can't take a tropical vacation, you can bring a healthy taste of Jamaica to your kitchen. This roasted roots soup plays up the natural flavors of the produce and simmers it all in a coconut bath. If you like soups a little on the chunkier side — like chef Levi Roots and I both do — chop up all the vegetables as instructed. If you prefer a puree, toss all the ingredients (minus the bay leaf) in a food processor before the second-to-last step. Then continue as instructed to enjoy some warming island flavors.
2 sweet potatoes, peeled and cut into 2-inch chunks
3 carrots, peeled and cut into 1.5-inch chunks
3 tomatoes, halved
2 red peppers, deseeded
2 red onions, quartered
2 tbsp olive oil
1.5 inches fresh root ginger, peeled and finely chopped
1 tbsp smoked paprika, plus extra for garnish
1 tsp ground cumin
1 can light coconut milk
3/4 cup water
1 bay leaf
Salt and black pepper
- Preheat the oven to 400°F. Toss the vegetables in the oil, and roast in pan for 40 minutes, until cooked, stirring halfway through.
- Remove from the oven and allow to cool. Peel the skin from the peppers and tomatoes and discard. Chop the peppers.
- Chop up the roasted roots, and put them in a saucepan with the remaining ingredients and 3/4 cup of water. Stir everything together.
- Season with salt. Bring to boil, stirring, then reduce heat to a simmer. Let the flavors settle for 20 minutes.
- Divide between 6 soup bowls, and sprinkle with a little smoked paprika, black pepper, and coriander on top.
- Soups/Stews, Stew