East African Pea Soup
This is a recipe I saw originally in the Sundays at Moosewood cookbook. I use some of the habanero peppers I grow to add heat to this soup, but the original recipe called for about 1/8 teaspoon cayenne. Jalapenos or other hot chiles would also be good substitutes for the habs, although they are by far my favorite hot pepper.
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INGREDIENTS
Nutrition- 2cups chopped onions
- 1teaspoon minced garlic
- 1tablespoon vegetable oil
- 1⁄2teaspoon grated fresh ginger
- 1teaspoon salt
- 1⁄2teaspoon ground black pepper
- 1
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1⁄4teaspoon ground cardamom
- 1
- 1⁄4teaspoon turmeric
- 2
- 1
- 3 1⁄2cups water
- 1
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DIRECTIONS
- Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
- Add garlic and saute for 1 minute.
- Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
- Add the tomatoes and sweet potato.
- Stir well.
- Add 1 1/2 cups water and stir.
- Bring the soup to a boil.
- Reduce the heat and simmer, covered for 5 minutes.
- Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
- Remove the soup from the heat and stir in the remaining 2 cups of water.
- Purée the soup in a blender or food processor in batches until smooth.
- Return soup to the pot, add the remaining peas and gently reheat.
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