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Caribbean Potato Soup Recipe

Caribbean Potato Soup Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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.

Nutritional Facts

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

Reviews for Caribbean Potato Soup

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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."

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!"

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 User ID: 6286628 111853
Reviewed Apr. 8, 2012

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

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