Caribbean Potato Soup Recipe

4.5 4 5
Caribbean Potato Soup Recipe
Caribbean Potato Soup Recipe photo by Taste of Home
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Caribbean Potato Soup Recipe

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4.5 4 5
Publisher Photo
Interesting veggies including okra, kale and black-eyed peas go into this bright and hearty soup. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  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. Yield: 6 servings.
Originally published as Caribbean Potato Soup in Simple & Delicious October/November 2010, p35

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kbussey User ID: 614681 180261
Reviewed Feb. 5, 2013

"I love the diverse flavors. It's not something I'd want to eat every day, but it's fun for something different."

MY REVIEW
stevennicole User ID: 2190603 192906
Reviewed Jan. 12, 2013

"i just got back from a trip to St Lucia and missed the flavors they use. this soup is great!"

MY REVIEW
stephaniebblack User ID: 4317957 211987
Reviewed Oct. 18, 2012

"The broth was wonderful, the powerhouse vegetables used make you feel so healthy for having eaten it. It's an all-around winner for us!"

MY REVIEW
[email protected] User ID: 6286628 111853
Reviewed Apr. 8, 2012

"everyone I gave this soup to loved the many interesting flavors!!"

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