Indian Spiced Sweet Potato Soup

Indian Spiced Sweet Potato Soup

Jan 20, 2017

Recipe from the ‘Whole Pantry’ app. 

  • 5 cups of sweet potato, peeled and diced
  • 5 cups of water
  • 1 organic stock cube
  • 3 spring onions, green ends removed
  • 1 tablespoon coconut or other oil, for frying
  • 1 tablespoon ground cumin
  • 1 teaspoon of turmeric powder
  • 1 tablespoon seeded mustard
  • 2 cloves fresh garlic, crushed
  • 1/2 tablespoon grated ginger
  • freshly cracked pepper, to taste
  • 1/2 red chilli (optional)
  • 2 cups frozen peas
  • 1/2 cup fresh coriander, roots removed, stalks on
  • 1/2 cup fresh mint, stalks on
  1. Bring the water to boil, add in diced sweet potato and stock cube. Cook until tender.
  2. In a hot saucepan, cook spring onions and chill in the oil until onions are tender
  3. Add all spices, garlic and ginger to a saucepan and simmer on medium heat for 1-2 minutes until fragrant.
  4. Add in frozen pease to spice mix with 1/2 cup of water, stirring 3-4 minutes or until peas are cooked. Remove from heat.
  5. Turn sweet potato off heat. Add in spcied peas and fresh herbs.
  6. Using a stick blender, carefully puree until you reach a desired consistency. Add in 1/2 cup of water or coconut milk to thin down, if desired.

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