Caribbean Potato Soup Recipe

Caribbean Potato Soup Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

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

This recipe is:

Contest Winning

Quick

[X]

Rate Caribbean Potato Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Caribbean Potato Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

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; 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. Yield: 6 servings.

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

Originally published as Caribbean Potato Soup in Simple & Delicious October/November 2010, p35