Let’s talk about one of my favorite dishes – Caribbean Yellow Curry Soup. As a Haitian, I’ve put my own spin on this recipe. It’s a crowd-pleaser that’s packed with flavor and super easy to make. Trust me, you’ll want to add this to your recipe collection.
Another Fall Recipe you can try>>
What’s in it?
First things first – the ingredients. Here’s what you’ll need:
- Yellow lentils or split peas (2 cups)
- Coconut milk (1 can)
- Vegetable broth (4 cups)
- Onion (1, diced)
- Garlic (3 cloves, minced)
- Ginger (1 tbsp, grated)
- Caribbean curry powder (2 tbsp)
- Turmeric (1 tsp)
- Ripe plantains (1-2, sliced)
- Red chili peppers (2-3, sliced)
- Fresh cilantro
- Coconut cream
- Salt and pepper
- Flatbreads or naan
Let’s break it down a bit.
The lentils or split peas are the base of our soup. They’re packed with protein and give the soup a hearty texture. Coconut milk? That’s our secret weapon for creaminess. It balances out the spices perfectly.
Now, about that Caribbean curry powder. It’s not the same as Indian curry powder. Ours has a unique blend of spices that might include allspice, fenugreek, and sometimes even a hint of cinnamon. If you can’t find it, regular curry powder works too, but try to get the Caribbean stuff if you can. It makes a difference!
The plantains are a must. They add a sweet contrast to the spicy soup. Make sure they’re nice and ripe – you want them almost black on the outside. Trust me, they’ll caramelize beautifully when grilled.
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Why You’ll Love It
This soup is more than just tasty – it’s a flavor explosion. The curry and coconut milk give it depth, while the plantains add a sweet twist. It’s creamy, it’s spicy (but not too spicy), and it’s got that Caribbean flair that’ll transport you straight to the islands.
Plus, it’s versatile. Want it spicier? Add more chili peppers. Prefer it milder? Go easy on the curry powder. You can even swap out the plantains for sweet potatoes if that’s more your style.
Caribbean Yellow Curry Soup Recipe
Ingredients
- 2 cups yellow lentils or split peas
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp Caribbean curry powder
- 1 tsp turmeric for extra color
- 1-2 ripe plantains sliced
- 2-3 red chili peppers sliced
- Fresh cilantro for garnish
- Coconut cream for topping
- Salt and pepper to taste
- Flatbreads or Casava
Instructions
- In a large pot, sauté onion, garlic, and ginger until fragrant.
- Add curry powder and turmeric. Cook for 1 minute.
- Add lentils/split peas, coconut milk, and broth. Simmer for 20-25 minutes until lentils are soft.
- While soup cooks, grill or pan-fry plantain slices until caramelized.
- Blend the soup until smooth. Season with salt and pepper.
- Serve in bowls, top with grilled plantains, a drizzle of coconut cream, sliced chili peppers, and fresh cilantro.
- Serve with warm flatbreads or cassava on the side.
Notes
- Difficulty: Medium
- Dietary: Vegan, Gluten-free (if served without flatbread)
- Storage: Refrigerate for up to 3 days or freeze for up to 3 months
- Tip: For extra richness, use full-fat coconut milk
- Variation: Substitute sweet potatoes for plantains if preferred
- Spice level: Adjustable – add more or less chili to taste
- Pairs well with: Grilled seafood or Caribbean-style grilled chicken
It’s perfect for those chilly evenings when you need something warm and comforting. Or serve it cold in the summer for a refreshing meal. Either way, it’s a winner.
So there you have it – my Caribbean Yellow Curry Soup. Give it a try and let me know what you think. Bon appétit, or as we say in Haiti, “Bon apeti!”
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
