Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. 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.
Most Helpful

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.

Dr. Jenny March 03, 2011

This is so good ! I added a leek and a red pepper along with my large sweet potato. I used a stick blender to puree the lot and it was wonderful and the spice flavours were perfect for me. This was a Family Pick for ZWT 6.

katew June 23, 2010

Saw you roaming around in one of the cooking games & just had to tag this soup! Not that I'm into 'spicy' but the sweet potato did attract me! Made a few changes though, cutting the cumin almost to nothing since the curry powder included it, & the best I could do instead of the hot chili pepper was to use the much more mild green chilies that I had! Still, we were very satisfied with the ssoup as made & will keep the recipe on hand to makd again! Thanks for posting it! [Tagged, made & reviewed just for the 'halibut!']

Sydney Mike September 29, 2008