East African Sweet Pea Soup

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Makes: 6 servings adjust

Directions

Ingredients

  • 2 cups Onion, chopped
  • 1 teaspoon Garlic, minced
  • 1 tablespoon Vegetable Oil
  • 1⁄2 teaspoon Ginger Root, peeled, grated
  • 1 teaspoon Salt
  • 1⁄2 teaspoon Ground Black Pepper
  • 1⁄8 teaspoon Cayenne Pepper, or other ground dried chiles
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1⁄4 teaspoon Ground Cardamom (Cardamon)
  • 1⁄8 teaspoon Ground Cloves
  • 1⁄4 teaspoon Cinnamon
  • 1 teaspoon Ground Turmeric
  • 1 Sweet Potato, diced (about 2 cups)
  • 2 Tomatoes, chopped

Step 1

Saute the onions and garlic gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent. Mix in the ginger, salt, and all the spices and saute for a couple of minutes, stirring often. Add the tomatoes and sweet potato. Stir well.

Ingredients

  • 3 1⁄2 cups Water
  • 3 cups Fresh Green Peas, or 1 pound frozen

Step 2

Add 1 1/2 cup of water and stir to dissolve the spices and deglaze the bottom of the pot. Bring the soup to a boil. Reduce the heat and simmer, covered, for 5 minutes. Add 2 cups of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
 

Step 3

Remove the soup from the heat and add the remaining 2 cups of water. Puree the soup in a blender or food processor until smooth. return to the pot, add the remaining cup of peas and gently reheat.
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