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Caribbean Potato Soup

 Caribbean Potato Soup
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
6 ServingsPrep/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.

2 of 2

Caribbean Potato Soup (continued)

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.