Caribbean Potato Soup

Caribbean Potato Soup

Unusual blend of ingredients for a bright and hearty soup.

Adapted from Taste of Home

Ingredients

Metric System
Servings
  • 8 oz coconut milk
  • 8 oz tomato
  • 8 oz peas
  • 2 tbsp lime juice
  • 1.5 pt kale
  • 8 oz okra
  • 1.3 qt vegetable broth
  • 2 cup sweet potato
  • 3 clove garlic
  • 2 tsp ginger
  • 2 tsp coriander
  • 1 tsp turmeric
  • 0.5 tsp thyme
  • 0.3 tsp allspice
  • 2 onion
  • 2 tsp oil
  • Step 1

    In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.

    Step 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.

    Step 1

    Add the milk, tomatoes, peas and lime juice; heat through.

  • 1 cup coconut milk
  • 1 cup tomato
  • 1 cup peas
  • 2 tbsp lime juice
  • Step 2

    Cover and simmer 10 minutes longer or until potato is tender.

    Step 3

    Return to a boil

    Step 4

    Stir in kale and okra.

  • 3 cup kale
  • 1 cup okra
  • Step 5

    Reduce heat; cover and simmer.

    Step 6

    Bring to a boil.

    Step 7

    Stir in broth and potato. Bring to a boil.

  • 5 cup vegetable broth
  • 2 cup sweet potato
  • Step 8

    Add the garlic, ginger and spices; cook 1 minute longer.

  • 3 clove garlic
  • 2 tsp ginger
  • 2 tsp coriander
  • 1 tsp turmeric
  • 0.5 tsp thyme
  • 0.25 tsp allspice
  • Step 9

    In a Dutch oven, saute onions in oil until tender.

  • 2 onion
  • 2 tsp oil
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