Caribbean Soup

Bursting with flavors of coconut, lime and ginger, this quick and simple soup offers a delicious taste of the Caribbean.

Yield: 

Updated: Mon, 05/13/2019 - 8:52pm

Ingredients: 
  • 10 green apple bananas
  • 3 Tablespoons coconut oil
  • 1 cup diced fresh tomatoes
  • 1 cup diced yellow onion
  • 1 jalapeño, deseeded and finely diced
  • 3 cans coconut milk
  • 3 cups water, more if needed
  • 1 bunch kale, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 2 inch piece of ginger, sliced thinly lengthwise
  • Juice of 2 limes
  • 3 tablespoons Sriracha Chili sauce
  • Salt and pepper to taste
Instructions: 
  1. Add whole apple bananas to a large stockpot (do not peel). Cover with water and bring to a boil. Cook on medium-high heat for 25 minutes. Drain and let cool. Once cool, peel and slice bananas into 1-centimeter rounds. Note: the bananas will leave a sticky black residue on the stockpot. Cleaning the stockpot immediately with a scrubby sponge will make clean up easier. Or, choose an older stockpot that you don't care about any longer!
  2. In another large soup pot, warm coconut oil. Add tomatoes, onions and jalapeño until onions are translucent.
  3. Stir in coconut milk and water, and stir until well combined.
  4. Add all remaining ingredients and bring to a low boil. Reduce heat, cover and simmer for 30-45 minutes. Serve immediately or store in the refrigerator for up to one week for delicious leftovers.