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Caribbean Potato Soup

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado
Caribbean Potato Soup Recipe photo by Taste of Home

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

Directions

  1. In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.
  2. Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender. Add the milk, tomatoes, peas and lime juice; heat through.

Nutrition Facts

1-1/2 cups: 213 calories, 10g fat (7g saturated fat), 0 cholesterol, 954mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 5g protein.

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