This savory soup with Indian flavors is super nutritious and low fat. Make it as spicy as you want. Found on a Martha Stewart magazine with a few adaptations.
Provided by Mami J
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over low heat. Add cumin and coriander seeds cook, stirring often, until seeds begin to pop. Add curry powder, dry mustard, garlic and ginger and cook until fragrant. Add chile, tomatoes,broth and salt. Bring to a boil. Add sweet potato and cook and return to a boil. Cook over low heat until sweet potato is tender. Serve with lime wedges.
Nutrition Facts : Calories 114, Fat 5.3, SaturatedFat 0.9, Sodium 375.9, Carbohydrate 13.3, Fiber 2.4, Sugar 3.5, Protein 5.8
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Philemon Wak
[email protected]I can't wait to try this soup! It looks so delicious.
Fayunna Humphrey
[email protected]This soup is a great way to use up leftover sweet potatoes.
Miraz Suvo
[email protected]I used coconut milk instead of heavy cream to make it a vegan soup.
super superville
[email protected]I added a little extra cayenne pepper to mine for a spicier kick.
phelishdegreat Star
[email protected]Fantastic soup! I followed the recipe exactly and it turned out perfect.
Ndulue Ik
[email protected]This soup is perfect for a cold day. It's so comforting and warming.
Krisha Paudel
[email protected]I love that this soup is made with simple, healthy ingredients.
Maranda Evan
[email protected]This soup is so easy to make. I had it on the table in less than 30 minutes.
Dada Okanlawan
[email protected]I'm not usually a fan of sweet potato soup, but this one is different. It's so flavorful and satisfying.
Victory Abila
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it.
Henned Essid
[email protected]This soup is amazing! The perfect balance of sweet and spicy. I also love the creamy texture.