Traci B'S Callaloo Soup

• 2 teaspoons vegetable oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, pressed
• 2 teaspoons grated fresh ginger root
• 1/4 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1/2 teaspoon ground dried thyme
• 5 cups vegetable stock
• 2 cups diced peeled sweet potatoes
• 3 cups chopped kale
• 1 cup frozen sliced okra
• 1 cup coconut milk
• 1 cup diced tomato
• 1 cup canned black-eyed peas, rinsed and drained
• 2 tablespoons lime juice, or to taste

1. Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
2. Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.

vegetable oil, onion, garlic, ginger root, ground allspice, ground turmeric, ground coriander, ground dried thyme, vegetable stock, potatoes, chopped kale, okra, coconut milk, tomato, blackeyed peas, lime juice

Taken from www.allrecipes.com/recipe/182784/traci-bs-callaloo-soup/ (may not work)