Caribbean Potato Soup

Step 1

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

Step 2

Stir in broth and potato. Bring to a boil. Reduce heat; simmer, covered, for 5 minutes. Stir in kale and okra. Return to a boil; simmer, covered, until potato is tender, about 10 minutes longer. Add the milk, tomatoes, peas and lime juice; heat through.