Caribbean Potato Soup

 

Total time: Prep/Total Time--30 min.

Servings: 6

Ingredients

2 med. onions, chopped

2 tsp. canola oil

3 garlic cloves, minced

2 tsp. minced fresh ginger-root

2 tsp. ground coriander

1 tsp. ground turmeric

1/2 tsp. dried thyme

1/4 tsp. ground allspice

5 c. vegetable broth

2 c. cubed peeled sweet potato

3 c. chopped fresh kale

1 c. frozen sliced okra

1 c. coconut milk

1 c. canned diced tomatoes, drained

1 c. canned black-eyed peas, rinsed and drained

2 tbsp. lime juice

Directions

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

2. Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer 5 min. Stir in kale and okra. Return to boil; cover and simmer 10 min. longer or til potato is tender. Add milk, tomatoes, peas and lime juice; heat thru.

Nutrition Facts

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