Caribbean Potato Soup

 


Caribbean Potato Soup

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.

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