This delicious Caribbean-inspired Beef soup is made with ground beef creamy coconut milk, white sweet potatoes, fresh thyme and cilantro
Ingredients
2 tbsp
Extra virgin olive oil
3 large
Carrots
(chopped into 1/2 inch chunks)
1 cup
Celery
(finely chopped)
1 large
Yellow onion
(finely diced)
4 clove(s)
Garlic
(sliced)
454 gm
Ground Beef, 90% lean
2 tsp
Thyme, fresh
1 tsp
Oregano, dried
1/2 cup
Cilantro (coriander)
(roughly chopped)
1 1/2 tsp
Sea Salt
1 cup
Sweet potato
(white or Japanese sweet potato, cubed)
3 cup
Bone broth, Organic
(beef or chicken)
1 cup
Water
1 cup
Coconut milk, canned
(full fat, additive free)
Instructions
In a large stock pot, heat olive oil on medium heat.
Add carrots, celery, onions and garlic and sauté for 5 minutes stirring frequently (until onions are translucent)
Add ground beef and sea salt thyme, oregano, cilantro. Sauté for 3 -5 minutes allowing the meat to be well seasoned.
Add sweet potatoes, broth, water and coconut milk. Taste for salt and adjust accordingly. Reduce heat, cover and simmer for 15- 20 minutes to allow sweet potato to soften
Serve soup hot, garnished with additional cilantro.
