Caribbean Shrimp And Vegetable Soup - cooking recipe

Ingredients

1 cup chopped onion
2 cloves garlic, minced
1 chopped fresh green chili pepper
2 teaspoons grated fresh gingerroot
1 tablespoon canola oil
1/4 teaspoon turmeric
1/2 teaspoon dried thyme
4 cups vegetable stock (homemade or canned)
1 cup peeled and diced sweet potato
1 cup chopped tomato
1 cup diced red bell peppers or 1 cup yellow bell pepper
12 ounces fresh small shrimp, peeled and deveined
1 tablespoon chopped fresh cilantro
1 -2 tablespoon fresh lime juice
1 cup coconut milk (low-fat or regular)
salt and pepper

Preparation

Add onions, garlic, chile, ginger root, and oil to a large soup pot.
Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
Add in the stock and sweet potatoes; cover and bring to a boil.
Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
Add in the tomatoes and bell peppers; simmer 3-4 minutes.
Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
Season to taste with salt and pepper; serve.