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[email protected]   - editor David Wilson  07714772707 -   Journalist, [email protected]     07917730238


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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 stock

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


Saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.

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.

Caribbean Potato Soup