Caribbean Shrimp And Vegetable Soup

• 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

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

onion, garlic, green chili pepper, gingerroot, canola oil, turmeric, thyme, vegetable stock, sweet potato, tomato, red bell peppers, shrimp, fresh cilantro, lime juice, coconut milk, salt

Taken from www.food.com/recipe/caribbean-shrimp-and-vegetable-soup-91229 (may not work)