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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1 tablespoon vegetable oil |
1/4 teaspoon cumin seed |
1/2 teaspoon coriander seed |
1 tablespoon curry powder |
1 teaspoon dry mustard |
1 piece fresh ginger, 2 inches long, finely chopped |
1 garlic clove, minced |
1 small hot chili pepper, finely chopped and seeded (serrano or thai bird chile) |
3 canned plum tomatoes, crushed |
3 1/2 cups low sodium chicken broth |
1/2 teaspoon sea salt |
1 large sweet potato, peeled and cut into 1 inch chunks |
lime wedge, for serving |
Directions:
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.
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