Indian-Spiced Sweet Potato Soup

The Great Vegetarian Challenge: Day 6

Remember when I left 2 days open this week because I had no idea where the course of my life would take me? Well, one of those days was yesterday. I had a girlfriend over mid-afternoon to nibble on cheese and sip wine, and as the cozy rain showers started to settle in, so did our laziness. Cook? Riiiiiight. We phoned our husbands and met at a new neighborhood restaurant to continue on the lazy train.

I am pretty sure however that I annoyed our server as I very enthusiastically proclaimed that I SIMPLY MUST ORDER VEGETARIAN BECAUSE I HAVE A FOOD BLOG AND HAVE PROMISED THE GOOD PEOPLE OF THE LAND A COMMITMENT FOR 7 DAYS.

Uh yeah, hush. She doesn’t care. She just wants a good tip.

Indian-Spiced Sweet Potato Soup:

(from Power Foods)

* 1 Tbs. canola oil

* 1/4 tsp cumin seeds

* 1/2 tsp coriander seeds, crushed (or a pinch of ground coriander)

* 1/2 tsp yellow mustard seeds

* 1/4 tsp turmeric

* 1 (2-inch) piece fresh ginger, cut into thin strips

* 2 garlic cloves, minced

* 1 (14.5) oz diced tomatoes

* 3 1/2 cups vegetable broth

* 1 sweet potato, peeled, quartered and cut crosswise into 1/4-inch thick pieces

* lime wedges and cilantro for garnish

* coarse salt

Heat the oil in a medium saucepan over medium-high. Add the cumin, coriander and mustard seeds. Cook and toss the seeds until the fragrance blinds you. In a good way, maybe 30 seconds. Add the turmeric, ginger and garlic and cook about 1 minute.

Add the tomatoes, broth and a pinch of salt. Bring to a boil. Add the sweet potato, return to a boil. Reduce the heat and simmer for about 10 minutes, or until the sweet potato softens.

Serve with lime wedges and cilantro!