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Sweet potato soup – Indian inspired

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 23 minutes

Ingredients

  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1/4 th tsp turmeric
  • 1 Tbs sliced ginger
  • 1 tbs chopped garlic
  • 2 small hot chilies
  • 2-3 lemon wedges
  • 1 medium size chopped tomato
  • 4 cups chicken stock or vegetable stock
  • 2 Cups peeled and chopped sweet potatoes
  • 4-5 curry leaves
  • 2 tbs chopped cilantro
  • Salt to taste

Instructions

  1. Bring the chicken stock to a rolling boil in a medium sized pan and add the turmeric and salt.
  2. 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.
  3. Heat oil in a small pan or use a tadka pan if you have it.
  4. Add in the cumin and wait for it to cook.
  5. Now add in the mustard seeds and wait for them to splutter.
  6. 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.
  7. Enjoy hot. With a squeeze of lemon juice.
  8. We ate this with a little brown rice and peas pilaf.

Recipe Notes

Recipe adapted from Power Foods