Vegetarian recipe: Caribbean Potato Soup

Ingredients

* 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

Directions

* In a Dutch oven, 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. Yield: 6 servings.