Caribbean Confetti Soup

Caribbean Confetti Soup

with Crispy Curried Roti

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Poudre de Colombo is a spice mix that has its origins in Sri Lanka but is much beloved by cooks in the French Caribbean islands. It lends an unmistakably sunny vibe to anything you add it to, including tonight's soup! With kidney beans and plenty of veggies in a delicious coconutty broth, it's a true taste of sunshine. Enjoy!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

230 g

Yellow Bell Pepper

2 unit

Green Onions

10 g


1 unit


1 box

Kidney Beans

1 tbsp

Colombo Spice Blend

10 g


260 g

Roma Tomato

1 can

Coconut Milk

2 unit

Vegetable Broth Concentrate

4 unit


(ContainsMilk/Lait, Soy/Soja, Wheat/Blé)

170 g

Sweet Potato, cubes


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4648 kJ
Calories1111 kcal
Fat55 g
Saturated Fat30 g
Carbohydrate116 g
Sugar15 g
Dietary Fiber26 g
Protein31 g
Cholesterol0 mg
Sodium968 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Large Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* Core, then cut the bell pepper and tomatoes into 1/2-inch pieces. Thinly slice the green onions. Mince or grate the garlic. Zest, then cut the lime into wedges. Drain and rinse the beans. Strip 1 tbsp thyme leaves from the sprigs.


Heat a large pot over medium heat. Add a drizzle of oil, then the garlic, half the green onions, thyme, 2 tsp spice blend and cook until fragrant, 1-2 min. Add the bell pepper. Cook, stirring often, until slightly golden, 3-4 min. (TIP: Set aside the remaining spice blend for frying the roti!)


Add the sweet potatoes, beans, tomatoes, broth concentrates and 3 cups water to the pot. Bring up to a boil, then reduce the heat to medium-low. Add the coconut milk and simmer until the potatoes are fork-tender and the liquid is slightly reduced, 12-14 min. Season with salt and pepper.


Meanwhile, in a small bowl, stir the remaining spice blend with a drizzle of oil (just enough to make it runny!) Brush the spiced oil on both sides of the rotis. Heat a large non-stick pan over medium-high heat. Add one roti to the pan and cook until golden brown, 1-2 min per side. Repeat with the remaining roti.


When the sweet potatoes are fork-tender, remove the pot from the heat. Using a potato masher, lightly mash the sweet potatoes and beans. (TIP: Mashing the potatoes and beans with help thicken your soup, but skipping this step is fine!)


Divide the soup between bowls. Sprinkle with the lime zest, remaining green onions and squeeze over a lime wedge. Serve with the curried roti.