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Bring the chicken stock to a rolling boil in a medium sized pan and add the turmeric and salt.
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Add in the sweet potatoes and cook for 10 minutes, covered on medium heat. After 10 minutes add the tomatoes and cilantro and cook for another 5 minutes.
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Heat oil in a small pan or use a tadka pan if you have it.
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Add in the cumin and wait for it to cook.
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Now add in the mustard seeds and wait for them to splutter.
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Ladle the soup into a bowl, place the curry leaves on top and now pour the hot oil infused with the cumin and mustard on top of the curry leaves.
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Enjoy hot. With a squeeze of lemon juice.
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We ate this with a little brown rice and peas pilaf.