This delicious Caribbean-inspired Beef Soup is made with ground beef, creamy coconut milk, white sweet potatoes, fresh thyme and cilantro. It’s AIP, paleo and Whole30 compliant.
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Soup on a Sunday is a tradition I grew up with in the Caribbean. To me, a hearty bowl of soup complete with carbohydrates, proteins and veggies is the ultimate comfort food – year round! When I share with my North American friends that we ate soup weekly in Trinidad, people often express surprise because it’s a tropical climate. To that I respond: “Did you know that eating hot food when it’s hot outside can actually assist in regulating body temperature and cooling the body down?”
I can eat this Caribbean-inspired Beef soup any day, though it’s especially welcomed as we transition into Fall. It’s made with ground beef, creamy coconut milk, white-fleshed sweet potatoes, and a medley of fresh herbs vegetables.
The dumplings are optional here and you should omit them if you’re Whole30. These dumplings were my favourite part of Caribbean soups and stews growing up. They’re not round or flat, nor are they stuffed. Instead, they are long, dense and tapered and known as “spinners and sinkers” in many Caribbean countries. This is because they sink and spin when they cook within broths and soups. Just describing them makes me crave them.
Here’s what you need for this Caribbean-inspired Beef Soup:
- White-fleshed sweet potatoes: These have a red skin with a white/yellowish inside. Their texture is a bit starchier and more crumbly than the orange sweet potatoes.
- Ground Beef
- Full fat, additive free coconut milk
- Celery, onions, carrots and garlic – these make a mirepoix base of the soup
- Fresh cilantro and thyme. These are the central flavors in this soup, you don’t want to skip these if you’re going for that Caribbean flare
- Dried oregano
- Beef or Chicken broth or stock – ensure ingredients are AIP compliant
- For the dumplings (optional – omit for Whole30) you’ll need cassava flour, coconut flour, salt and water.
Can I use a different variety of sweet potato?
Yes, you can sub orange-fleshed sweet potatoes for white or Japanese sweet potatoes in this soup. Check out this post for info on some of my most commonly used AIP compliant Caribbean ingredients.
Can I make this soup coconut-free?
Coconut adds a characteristic flavor to this Caribbean Beef Soup. That said, if you can’t tolerate coconut you could try subbing with more chicken bone broth. For the dumplings, you can try subbing tapioca starch for the coconut flour.
What can I use in place of cilantro?
If you aren’t a cilantro lover this may not be the soup for you ?. I haven’t tried another substitution here, but suspect basil could work for a totally different flavor profile.
Can I make this soup in the Instant Pot or Slow cooker?
Yes, you’ll just want to ensure you use the sauté function first to combine the beef with the carrots, onions, garlic, celery, herbs and salt before adding the remaining ingredients.
Liked this Caribbean-inspired Beef Soup? Try these other Caribbean-inspired AIP recipes:
If you try this Caribbean-inspired Beef Soup I would love if you gave it a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedeliciousPrint
This delicious Caribbean-inspired Beef soup is made with ground beef creamy coconut milk, white sweet potatoes, fresh thyme and cilantro. It’s AIP and paleo and if you omit the dumplings it’s also Whole30 compliant.
- 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 cloves garlic, sliced
- 1 lb ground beef
- 2 tsp fresh thyme
- 1 tsp dried oregano
- 1/2 cup cilantro, roughly chopped
- 1.5 tsp sea salt (plus more to taste)
- 1 cup white or Japanese sweet potato, cubed
- 3 cups beef or chicken broth
- 1 cup water
- 1 cup full fat, additive free coconut milk
Cassava flour dumplings (omit for Whole30)
- 1/2 cup cassava flour
- 2 TBSP coconut flour
- 1/2 tsp salt
- 1/4 – 1/2 cup water
- 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.
- If using dumplings, combine cassava flour, coconut flour, salt and 1/4 cup water in a medium sized bowl and stir to combine into a dough, adding remaining 1/4 cup of water as necessary. Use your hands to bring dough together into a large ball. Pull off 1/2 inch pieces of the dough and roll it between the palms of your hands to form a tapered cylindrical shape.
- Add dumplings to the pot of soup and cook 4-5 minutes.
- Serve soup hot, garnished with additional cilantro.
- Category: Soups
Keywords: Caribbean, soup, beef and sweet potato soup, aip, paleo, Whole30, coconut milk