This was the main offering for our Thanksgiving Brunch this year. It was served with Fried Rice with Egg, Gochujang and Maple Syrup Glazed Roasted Brussels Sprouts, raw Cranberry-Orange-Date Relish and traditional pumpkin and pecan pie with whipped cream. Except for the fried rice, it was pretty traditional stuffl. Since several present wanted this recipe, I am sharing it here. It is a Caribbean treat that can be cooked and served several ways. Enjoy!
INGREDIENTS:
3 Tbsp olive oil
2 Tbsp brewers yeast
2 minced carrots
3 Tbsp minced ginger
2 large garlic cloves, minced
4 medium sweet potatoes, peeled and cubed
1 Tbsp fresh (or 1/2 that dried ) thyme
2 tsp allspice
1 tsp nutmeg
1 tsp cinnamon
1 tsp chili sauce or Korean chili powder or flakes
1 tsp turmeric
black pepper
2 cans diced tomatoes
5 cups water or broth
14 oz coconut milk
19 oz white or garbanzo kidney beans or cauliflower florets
Stevia or maple syrup to taste
9 cups kale
2 Tbsp lime juice and zest
Fresh thyme for garnish
DIRECTIONS:
In a large saucepan or stockpot, heat olive oil over medium-low heat. Add brewer’s yeast, minced carrots, minced garlic, and minced ginger. Sauté for 4 to 5 minutes, stirring often.
Add the peeled and cubed sweet potatoes, thyme, allspice (if not available use more nutmeg, cinnamon, and mace), nutmeg, cinnamon, and chili sauce or flakes. Cook, stirring often, for another 3 or 4 minutes.
Stir in the diced tomatoes, salt, black pepper, vegetable broth or water. Turn heat to high and bring to a boil. Once boiling, immediately turn heat to low, cover and let simmer for about 25 to 30 minutes, or until the sweet potatoes are tender. Can be cooked in a large crock pot on high for 3-4 hours.
Add the coconut milk, cauliflower florets (or beans-drained & rinsed, and sweetener to taste) to soup. Turn heat up a little bit to medium-low. When soup returns to boil, add chopped kale (thick stems removed & washed) and let cook uncovered for another 5 minutes or until the kale is limp and tender.
Remove from heat and stir in the 2 Tablespoons lime juice and zest. If needed, season to taste with extra salt, pepper, sugar, or chili sauce or flakes. Garnish with fresh thyme leaves. Half batch fills 6 cup cooker.
OPTION: Soup may have a mound of rice in center of each bowl. Ladle the soup around the rice. I added a bowl of lime wedges to brighten the taste.
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