Spicy Sweet Potato Soup

Name: Spicy Sweet Potato Soup
Yield: serves 4
Ingredients: 1 tablespoon neutral-tasting oil, such as canola or safflower; 1/4 teaspoon cumin seeds; 1/2 teaspoon coriander seeds, crushed; 1/2 teaspoon yellow mustard seeds; 1/4 teaspoon turmeric; 1 piece (2 inches) fresh ginger, peeled and cut into fine strips; 2 garlic cloves, minced; 1 small hot chile (such as Thai bird chile), finely chopped (ribs and seeds removed for less heat, if desired); 3 canned whole plum tomatoes, coarsely chopped; 3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth; Coarse salt; 1 sweet potato (about 8 ounces), peeled, quartered lengthwise, and cut crosswise into 1/4-inchthick pieces; Lime wedges, for serving; Cilantro sprigs, for serving (optional)

January 26, 2012

The toasted turmeric, coriander, and cumin in this Indian-influenced soup have soothing, anti-inflammatory benefits, and add so much flavor, there’s little need for salt. With only one tablespoon of oil in the whole pot, the soup is also low in fat.

Recipe information

Yield
serves 4

Ingredients

1 tablespoon neutral-tasting oil, such as canola or safflower

1/4 teaspoon cumin seeds

1/2 teaspoon coriander seeds, crushed

1/2 teaspoon yellow mustard seeds

1/4 teaspoon turmeric

1 piece (2 inches) fresh ginger, peeled and cut into fine strips

2 garlic cloves, minced

1 small hot chile (such as Thai bird chile), finely chopped (ribs and seeds removed for less heat, if desired)

3 canned whole plum tomatoes, coarsely chopped

3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth

Coarse salt

1 sweet potato (about 8 ounces), peeled, quartered lengthwise, and cut crosswise into 1/4-inchthick pieces

Lime wedges, for serving

Cilantro sprigs, for serving (optional)

Preparation

Step 1
Heat oil in a medium saucepan over medium-high. Add cumin, coriander, and mustard seeds. Cook, shaking pan often, until seeds are fragrant and begin to pop, about 30 seconds. Add turmeric, ginger, garlic, and chile; cook, stirring, 1 minute.
Step 2
Stir in tomatoes, broth, and 1/2 teaspoon salt; bring to a boil. Add sweet potato; return to a boil. Reduce heat; simmer until sweet potato is tender, about 10 minutes. Serve immediately, with lime wedges and cilantro, as desired.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 131
Step 5
Saturated Fat: 7g
Step 6
Unsaturated Fat: 4.1g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 17.6g
Step 9
Protein: 6g
Step 10
Sodium: 382mg
Step 11
Fiber: 2.6g

Power Foods

TagsSoup Soup/Stew Indian South Asian Asian Sweet Potato Potato Root Vegetable Vegetable Main Starter Lunch Dinner Dairy Free Gluten Free Vegan Vegetarian Quick Easy Simmer Rosh Hashanah Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

nutrition information

Step 3

Step 4

Step 5

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Step 11

Recipe notes