(MEATLESS MONDAYS/VEGAN RECIPES) For this week’s Meat-Free Monday, enjoy this Savory Sweet Potato Indian-Spiced Soup! The sweet potatoes are packed with fiber, vitamin C, and potassium, so your taste buds, and the rest of your body, will thank you. Happy eating! — Global Animal
Ingredients:
- 2 or 1 very large sweet potato
- 1 TBS ghee or coconut oil
- red chili peppers (to taste– I like it hot), finely diced OR 1 jalapeno finely diced
- 2 cloves garlic, minced
- 1 TBS minced ginger
- 1/2 tsp whole cumin
- 1 tsp mustard seeds
- 1/2 tsp turmeric
- 1 tsp ground coriander
- Himalayan crystal salt, to taste
- fresh ground black pepper, to taste
- lemon juice, 1/2 lemon
- water
Directions:
Bake the sweet potatoes at 350 degrees until soft. Heat ghee or oil and add chilies, ginger & garlic. After a minute, add the cumin and mustard seeds. When the mustard seeds begin to pop (I love this!), add the cooked potato and water. Start with about 1 1/2 cups of water and add as needed to get your desired consistency. At this point, I blended everything up with my immersion blender. If you don’t have one, you could just mash everything with a fork and have a not as creamy version. Of course, you could use a blender or food processor but that makes this recipe not nearly as convenient and simple. I’ve said this before but I’ll say it again, I love my KitchenAid immersion blender! Very convenient and easy to clean. I use it for soups, sauces and smoothies sometimes several times a day.
Back to the soup. After you have mashed or blended, add the remaining spices and cook for another 5 minutes. After you turn off the heat, add the lemon juice. Taste, if it’s not quite right, add spices to your liking. This soup would be great garnished with cilantro and/or yogurt. Good soup for a cold fall day! Enjoy!
Recipe Courtesy: The Hungry Herbivore
More Hungry Herbivore: http://thehungryherbivore.blogspot.com/2010/11/savory-sweet-potato-indian-spiced-soup.html
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