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Caribbean-inspired Paleo Beef Soup with Sweet Potatoes and Cassava Dumplings Recipe

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★★★★★

4.2 from 62 reviews

This Caribbean-inspired Beef Soup is a hearty and flavorful dish that perfectly blends fresh herbs, tender ground beef, and starchy sweet potatoes in a creamy coconut milk broth. Enhanced with aromatic spices like thyme and oregano, and complemented by traditional cassava flour dumplings, this paleo and AIP-friendly soup offers a warming and nourishing meal that is both comforting and nutritious.

Ingredients

Scale

Soup 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 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

  • 1/2 cup cassava flour
  • 2 TBSP coconut flour
  • 1/2 tsp salt
  • 1/4 – 1/2 cup water

Instructions

  1. Heat the Oil and Sauté Aromatics: In a large stock pot, heat the extra virgin olive oil over medium heat. Add the chopped carrots, celery, diced onions, and sliced garlic. Sauté for about 5 minutes, stirring frequently, until the onions become translucent and the vegetables start to soften.
  2. Cook the Ground Beef with Herbs: Add the ground beef to the pot along with sea salt, fresh thyme, dried oregano, and roughly chopped cilantro. Continue to sauté the mixture for 3 to 5 minutes, stirring occasionally to ensure the meat is well seasoned and begins to brown evenly.
  3. Add Sweet Potatoes and Liquids, then Simmer: Incorporate the cubed sweet potatoes, broth, water, and full-fat coconut milk into the pot. Stir gently and taste the broth; adjust salt to your liking. Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes, allowing the sweet potatoes to soften and the flavors to meld together.
  4. Prepare the Cassava Flour Dumplings: While the soup simmers, combine cassava flour, coconut flour, and salt in a medium-sized bowl. Gradually add 1/4 cup of water, stirring to form a dough. Add more water (up to 1/2 cup total) as needed to achieve a pliable dough consistency. Use your hands to form the dough into a large ball, then pull off small 1/2 inch pieces and roll each between your palms into tapered cylindrical shapes.
  5. Cook the Dumplings in Soup: Add the prepared cassava flour dumplings directly into the simmering soup. Cook the dumplings for 4 to 5 minutes until they are tender and cooked through.
  6. Serve: Ladle the hot soup into bowls and garnish with additional fresh cilantro for a burst of color and flavor. Serve immediately and enjoy the comforting Caribbean flavors.

Notes

  • For a richer broth, you can substitute beef broth with bone broth.
  • Adjust the water added to the dumpling dough carefully to avoid it becoming too sticky or too dry.
  • Sweet potatoes can be substituted with other paleo-approved root vegetables if preferred.
  • If cilantro is not to your taste, fresh parsley can be used as an alternative garnish.
  • This recipe is AIP (Autoimmune Protocol) and paleo friendly, free from grains, dairy, and nightshades.

Keywords: Caribbean beef soup, paleo soup, AIP soup, cassava dumplings, coconut milk soup, healthy beef soup, gluten free soup

Find it online: https://epicrecipebox.com/caribbean-inspired-paleo-beef-soup-with-sweet-potatoes-and-cassava-dumplings-recipe/