Recipe by Mami J
This savory soup with Indian flavors is super nutritious and low fat. Make it as spicy as you want. Found on a Martha Stewart magazine with a few adaptations.
Top Review by Dr. Jenny
Whew! This was hot (and we like hot). Maybe a little bit too hot, which detracted a bit from the nice flavor of the soup. If you are using a medium hot curry powder, it might be best to omit the chile (we used serrano). I liked that the soup was really easy to make and did not take long at all. I really enjoyed the sweet potato. Thanks.
- 1 tablespoon vegetable oil
- 1⁄4 teaspoon cumin seed
- 1⁄2 teaspoon coriander seed
- 1 tablespoon curry powder
- 1 teaspoon dry mustard
- 1 piece fresh ginger, 2 inches long, finely chopped
- 1 garlic clove, minced
- 1 small hot chili pepper, finely chopped and seeded (serrano or Thai bird chile)
- 3 canned plum tomatoes, crushed
- 3 1⁄2 cups low sodium chicken broth
- 1⁄2 teaspoon sea salt
- 1 large sweet potato, peeled and cut into 1 inch chunks
- lime wedge, for serving
Directions See How It's Made
- Heat oil in a medium saucepan over low heat. Add cumin and coriander seeds cook, stirring often, until seeds begin to pop. Add curry powder, dry mustard, garlic and ginger and cook until fragrant. Add chile, tomatoes,broth and salt. Bring to a boil. Add sweet potato and cook and return to a boil. Cook over low heat until sweet potato is tender. Serve with lime wedges.