Traci B s Callaloo Soup

2 teaspoons vegetable oil

1 ½ cups chopped onion

3 cloves garlic, pressed

2 teaspoons grated fresh ginger root

¼ teaspoon ground allspice

1 teaspoon ground turmeric

2 teaspoons ground coriander

½ 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

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.

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.