Name: Caribbean Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 medium onions, chopped -; 2 teaspoons canola oil -; 3 garlic cloves, minced -; 2 teaspoons minced fresh gingerroot -; 2 teaspoons ground coriander -; 1 teaspoon ground turmeric -; 1/2 teaspoon dried thyme -; 1/4 teaspoon ground allspice -; 5 cups vegetable broth -; 2 cups cubed peeled sweet potato -; 3 cups chopped fresh kale -; 1 cup frozen sliced okra -; 1 cup coconut milk -; 1 cup canned diced tomatoes, drained -; 1 cup canned black-eyed peas, rinsed and drained -; 2 tablespoons lime juice -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Caribbean Potato Soup

1. 2 medium onions, chopped -

2. 2 teaspoons canola oil -

3. 3 garlic cloves, minced -

4. 2 teaspoons minced fresh gingerroot -

5. 2 teaspoons ground coriander -

6. 1 teaspoon ground turmeric -

7. 1/2 teaspoon dried thyme -

8. 1/4 teaspoon ground allspice -

9. 5 cups vegetable broth -

10. 2 cups cubed peeled sweet potato -

11. 3 cups chopped fresh kale -

12. 1 cup frozen sliced okra -

13. 1 cup coconut milk -

14. 1 cup canned diced tomatoes, drained -

15. 1 cup canned black-eyed peas, rinsed and drained -

16. 2 tablespoons lime juice -

How to cook deliciously - Caribbean Potato Soup

1. Stage

In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.

2. Stage

Stir in broth and potato. Bring to a boil. Reduce heat; simmer, covered, for 5 minutes. Stir in kale and okra. Return to a boil; simmer, covered, until potato is tender, about 10 minutes longer. Add the milk, tomatoes, peas and lime juice; heat through.