Caribbean Pepper Pot Soup

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 tablespoons chili powder
• 1 scotch bonnet peppers or 1 habanero pepper, seeded and minced
• 1 teaspoon whole coriander seed
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 tablespoon brown sugar
• 4 cups acorn squash or 4 cups butternut squash, peeled and cut into 1 inch cubes or 4 cups carrots, peeled and diced
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (28 ounce) can whole tomatoes, chopped,including juice
• 4 cups vegetable stock or 4 cups chicken stock
• 1 (14 ounce) can unsweetened coconut milk
• 1/4 cup chopped cilantro

Recipe

• 1 cook onions in oil in a skillet until tender.
• 2 place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
• 3 stir to mix well.
• 4 cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
• 5 add coconut milk and stir well.
• 6 set crockpot to high and cook for 15-20 minutes more.
• 7 garnish with cilantro before serving.