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Cumin Carrot Oat Milk Island Soup

  • 0 min
    Prep Time
  • 0 min
    Total Time
  • 1 Servings
    Serves

Ingredients

  • 1 can ackee
  • 1/2 can coconut milk
  • 1 1/2 teaspoons grated ginger root
  • 1/3 cup sliced spring onions (scallions)
  • 2 cans kidney beans
  • 1/2 tablespoon fresh fresh thyme leaves
  • 1 tablespoon chopped fresh sage leaf
  • 4 minced/microplaned garliccloves
  • 3 cups Pacific Foods™® Organic Creamy Cumin Carrot Oat Milk Soup
  • 1/2 chopped red pepperplus green pepper each
  • 1 sweet potato
  • 3 bay leaf
  • 1 tablespoon paprika
  • 1 tablespoon ground coriander
  • as needed salt and pepperto taste

Instructions

  • 1. Chop your peppers, onion, sweet potato and herbs. 2. Drain and rinse your beans and ackee. In a heated large pot add a little oil then in with the peppers and onions. 3. Let sweat down for a few minutes before adding your beans, garlic, ginger, and sweet potato. 4. Then add your Cumin Carrot soup to the pot with the water and spices. 5. Stir combine and let simmer until sweet potatoes are fork tender. 6. Finally, turn off the heat and add the ackee and scallion to finish. 7. Serve and enjoy.