Caribbean Potato Soup

Name: Caribbean Potato Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings (2-1/4 quarts)
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

Total Time Prep/Total Time: 30 min.

Yield 6 servings (2-1/4 quarts)

Contest Winner

Test Kitchen Approved

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

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

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

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.

An interesting blend of veggies that includes okra, kale and black-eyed peas goes into this bright and hearty soup. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado

Recipe Creator

Community Cook