Spicy Sweet Potato Soup
Whole cumin, coriander, and mustard seeds lend authentic Indian flavor. If you prefer not to eat them, leave them in the bottom of the pot when serving.
- Servings: 4
Source: Martha Stewart Living, December 2005
- 1 tablespoon vegetable oil
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds, crushed
- 1/2 teaspoon yellow mustard seeds
- 1/4 teaspoon ground turmeric
- 4 fresh curry leaves
- 1 piece (2 inches) peeled fresh ginger, julienned
- 2 garlic cloves, minced
- 1 small hot chile (such as Thai bird chile), finely chopped (seeded for less heat, if desired)
- 3 canned whole plum tomatoes, crushed
- 3 1/2 cups homemade or low-sodium store-bought chicken stock
- 1/2 teaspoon coarse salt
- 1 medium sweet potato (about 8 ounces), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick pieces
- Lime wedges, for serving
- Fresh cilantro sprigs, for serving
Heat oil in a medium saucepan over medium-high heat. Add cumin seeds, coriander seeds, and mustard seeds. Cook, shaking pan often, until seeds are fragrant and begin to pop, about 30 seconds. Add turmeric, curry leaves, ginger, garlic, and chile; cook, stirring, 1 minute.
Stir in tomatoes, stock, and salt; bring to a boil. Add sweet potato; return to a boil. Reduce heat; simmer until sweet potato is tender, about 10 minutes. Serve with lime wedges and cilantro.