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Cumin Carrot Oat Milk Island Soup

  • 15 min
    Prep Time
  • 35 min
    Total Time
  • 4 people
    Serves
  • 606 per 1 serving
    Calories

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped green and red bell pepper
  • 2 cans (15 ounces each) kidney beans, rinsed and drained
  • 1 sweet potato, peeled, cut in half lengthwise then cut into thick slices
  • 4 cloves garlic, minced or grated
  • 1 1/2 teaspoons grated ginger root
  • 3 cups Pacific Foods™® Organic Creamy Cumin Carrot Oat Milk Soup
  • 1/2 of a 14-ounce can coconut milk
  • 3 bay leaf
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 tablespoon chopped fresh sage leaves
  • 1/2 tablespoon chopped fresh thyme leaves
  • 1 can (19 ounces) ackee, rinsed, drained and chopped
  • 1/3 cup sliced spring onions (scallions)

Instructions

  • Step 1

    In a heated large pot add a little oil in with the peppers. Let sweat down for a few minutes before adding your beans, sweet potato, garlic and ginger.

  • Step 2

    Then add your soup and coconut milk to the pot with the herbs and spices.  Stir to combine and let simmer until sweet potatoes are fork-tender.

  • Step 3

    Finally, turn off the heat and add the ackee and scallion to finish. Serve and enjoy.

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Made Specifically With

All Products
Calories 606
Total Fat 30 g
Sat. Fat 14.8 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 750 mg
Total Carb 66 g
Dietary Fiber 16 g
Sugar 10 g
Protein 20 g
Vitamin D 0 %DV
Calcium 16 %DV
Iron 41 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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