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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe I saw originally in the Sundays at Moosewood cookbook. I use some of the habanero peppers I grow to add heat to this soup, but the original recipe called for about 1/8 teaspoon cayenne. Jalapenos or other hot chiles would also be good substitutes for the habs, although they are by far my favorite hot pepper. Ingredients:
2 cups chopped onions |
1 teaspoon minced garlic |
1 tablespoon vegetable oil |
1/2 teaspoon grated fresh ginger |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 small habanero pepper, finely chopped |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon ground cardamom |
1 dash clove (no more than 1/8 tsp) |
1/4 teaspoon turmeric |
2 tomatoes, chopped |
1 sweet potato, diced (about 2 cups) |
3 1/2 cups water |
1 lb frozen green pea, thawed |
Directions:
1. Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
2. Add garlic and saute for 1 minute.
3. Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
4. Add the tomatoes and sweet potato.
5. Stir well.
6. Add 1 1/2 cups water and stir.
7. Bring the soup to a boil.
8. Reduce the heat and simmer, covered for 5 minutes.
9. Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
10. Remove the soup from the heat and stir in the remaining 2 cups of water.
11. Purée the soup in a blender or food processor in batches until smooth.
12. Return soup to the pot, add the remaining peas and gently reheat.
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