RCI-SP.005.0247.001
Sweet Pea Soup
Sweet Pea Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- 2 tsp
- grated fresh peeled ginger1 tsp
- 1 tsp
- 1/4 tsp
- homemade garam masala1 tbspwhich we happened to have on hand, OR
- 1/2 tsp
- 1 tsp
- 1 tsp
- 1/4 tsp
- 1/8 tsp
- 1/4 tsp
- turmeric (I don't like it and didn't use it1 tspbut Moosewood does)
- tomatoes2 unitchopped
- sweet potato1 unitdiced
- 3 1/2 cups
- fresh green peas (took me 45 minutes to shell them!)3 cups
Method
1
Peel and dice the sweet potatoes into roughly 1-inch cubes, and roughly chop the tomatoes and onion. Mince the garlic and set all prepared vegetables aside.
10 minutes
2
In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, cardamom, cinnamon, and cloves for 1-2 minutes until fragrant, stirring constantly to prevent burning. Remove from heat and grind the toasted spices into a fine powder using a mortar and pestle or spice grinder.
5 minutes
3
Heat a splash of oil in a large pot over medium heat and sauté the onion until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
6 minutes
4
Stir in the ground spice blend, cayenne pepper, and black pepper, cooking for 1 minute to bloom the spices into the onion mixture.
2 minutes
5
Add the chopped tomatoes to the pot and cook, stirring occasionally, until they break down and release their juices, about 5 minutes.
5 minutes
6
Add the diced sweet potatoes and enough water to cover all ingredients by about 2 inches. Bring the soup to a boil, then reduce heat to a gentle simmer.
5 minutes
7
Simmer the soup uncovered until the sweet potatoes are completely tender and easily pierced with a fork, about 20-25 minutes. Season with salt to taste.
25 minutes
8
Use an immersion blender to blend the soup until smooth and creamy, or carefully transfer in batches to a countertop blender. Adjust seasoning if needed and serve hot.
5 minutes