Potatoes of the Caribbean Soup

[nverland]

Potatoes of the Caribbean Soup
Time: 30 minutes Yield: 6 servings

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.