Creamy Caribbean Sweet Potato and Kale Soup

Instructions

1. 1

   In a Dutch oven, sauté the onions in oil over medium heat until tender, about 5 minutes. Add the garlic, ginger, and spices; cook for 1 minute, stirring constantly, until fragrant.

2. 2

   Stir in the vegetable broth and sweet potatoes. Bring to a boil, then reduce heat and simmer, covered, for 5 minutes. Add the kale and okra, return to a boil, then simmer, covered, until the sweet potatoes are tender, about 10 minutes more.

3. 3

   Stir in the coconut milk, diced tomatoes, black-eyed peas, and lime juice. Heat through, about 5 minutes, until the flavors are combined and the soup is creamy.