Caribbean Potato Soup
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado
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
Reviews
This is a welcome and refreshing variation on sweet potato soup recipes! I added a bit of habanero powder for a hint of heat because I had handy it but chipotle or jalapeño would be suitable as well.
I added ground turkey sausage and a bit of a roasted jalapeno for a kick. It was a hit at home! Serve with garlic breadsticks to dip...yum!
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I love the diverse flavors. It's not something I'd want to eat every day, but it's fun for something different.
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i just got back from a trip to St Lucia and missed the flavors they use. this soup is great!
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!
everyone I gave this soup to loved the many interesting flavors!!
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