Description
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
- Onions
- Garlic
- Vegetable Oil
- Fresh Ginger
- Salt
- Ground Black Pepper
- Habanero Pepper
- Ground Coriander
- Ground Cumin
- Ground Cardamom
- Clove
- Turmeric
- Tomatoes
- Sweet Potato
- Water
- Frozen Green Pea
Instructions
- Saut the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent
- Add garlic and saute for 1 minute
- Mix in the ginger, salt and all the spices and saut for 2 minutes, stirring often
- Add the tomatoes and sweet potato
- Stir well
- Add 1 1 / 2 cups water and stir
- Bring the soup to a boil
- Reduce the heat and simmer, covered for 5 minutes
- Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender
- Remove the soup from the heat and stir in the remaining 2 cups of water
- Pure the soup in a blender or food processor in batches until smooth
- Return soup to the pot, add the remaining peas and gently reheat