Samantha Nicole Avast ye landlubber! Board the kitchen table for a high-seas adventure into an ocean of flavor, courtesy of the captain Potatoes of the Caribbean Soup! Ships of tender sweet potatoes and okra do jostle in the herbaceous waves of broth and make landfall on hearty black beans. A hint of lime brings a burst of sunshine that makes the whole swashbuckling experience complete! Sip up Potatoes of the Caribbean Soup me hearties, yo-ho!
Ingredients
- 2 medium onions, chopped
- 2 teaspoons canola oil
- 3 cloves garlic, minced
- 2 teaspoons fresh gingerroot, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 5 cups vegetable broth
- 2 cups sweet potato, cubed and peeled
- 3 cups fresh kale, chopped
- 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
Step 1 –In a Dutch oven, sauté the onion in the oil over medium heat until tender, about 5 minutes.
Step 2 –Add the garlic, the ginger, the coriander, the turmeric, the thyme, and the allspice to the onion and cook until fragrant, about 1 minute.
Step 3 –Stir the broth and the potato into the onion mixture and bring to a boil.
Step 4 –Reduce the heat, cover, and simmer the soup, about 5 minutes.
Step 5 –Stir the kale and the okra into the soup.
Step 6 –Return the soup to a boil, cover, and simmer until the potato is tender, about 10 minutes.
Step 7 –Add the milk, the tomatoes, the peas, and the lime juice into the soup and heat through.
Step 8 –Serve.
