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
Can you freeze Caribbean Potato Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
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
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1In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.
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2Stir in broth and potato. Bring to a boil. Reduce heat; simmer, covered, for 5 minutes. Stir in kale and okra. Return to a boil; simmer, covered, until potato is tender, about 10 minutes longer. Add the milk, tomatoes, peas and lime juice; heat through.
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