Caribbean Potato Soup

• 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

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

onions, canola oil, garlic, fresh gingerroot, ground coriander, ground turmeric, thyme, ground allspice, vegetable broth, fresh kale, okra, coconut milk, tomatoes, blackeyed peas, lime juice

Taken from www.tasteofhome.com/recipes/caribbean-potato-soup/ (may not work)