Spicy Sweet Potato Soup
| Submitted by: Deborah Williams, English BA, 1968 |
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This is an adaptation of an old recipe from Martha Stewart’s magazine. It’s a huge hit whenever I serve it!
| Servings: 6-8 | Cultural Connection: African Inspired |
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Ingredients
| 1⁄4 tsp cumin seed | 1⁄2 tsp coriander seed | 1 tbsp curry powder |
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| 1 tsp mustard | 1 piece fresh ginger, 2 inches long, julienned | 1 garlic clove, minced |
| 3 canned plum tomatoes, crushed | 3 1⁄2 cups low sodium chicken broth | 1 small hot chili pepper, finely chopped and seeded |
| 1 tsp salt | 1 large sweet potato, peeled and cut into triangles | 1 tbsp vegetable oil |
| 1 tsp dry mustard | Lime wedges, for serving |
Instructions
- 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 chili, tomatoes, broth and salt. Bring to a slow simmer.
- Add sweet potato triangles, return to simmer.
- Cook over low heat until sweet potato is tender. Serve with lime wedges.
