Ingredients
-
2
-
1
-
1
-
1/2
-
1
-
1/2
-
1
-
1
-
1
-
1/4
-
1
-
1/4
-
2
-
1
-
3 1/2
Directions
East African Pea Soup, This is a recipe I saw originally in the Sundays at Moosewood cookbook 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 , The spices were quite lovely in this rich and filling soup used jalapenos as that was what I had on hand Though I love them, I thought the taste of the sweet potato was a little stong compared to the peas and other ingredients Next time, I will drop this to maybe 1 1/2 cups Also I pureed as directed and wished I left a few more chunks behind for greater mouth and eye appeal Thanks for sharing , This soup was very easy to make – however the recipe is a little shy on the spices – I doubled up – except the cumin
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Steps
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1
Done
|
Saut the Onions Gently in Oil in a Covered Pot, Stirring Frequently, For 5 to 10 Minutes, Until the Onions Are Just Translucent. |
|
2
Done
|
Add Garlic and Saute For 1 Minute. |
|
3
Done
|
Mix in the Ginger, Salt and All the Spices and Saut For 2 Minutes, Stirring Often. |
|
4
Done
|
Add the Tomatoes and Sweet Potato. |
|
5
Done
|
Stir Well. |
|
6
Done
|
Add 1 1/2 Cups Water and Stir. |
|
7
Done
|
Bring the Soup to a Boil. |
|
8
Done
|
Reduce the Heat and Simmer, Covered For 5 Minutes. |
|
9
Done
|
Add Half of the Peas and Simmer, Covered, For Another 10 Minutes, or Until the Peas and Sweet Potato Are Tender. |
|
10
Done
|
Remove the Soup from the Heat and Stir in the Remaining 2 Cups of Water. |
|
11
Done
|
Pure the Soup in a Blender or Food Processor in Batches Until Smooth. |
|
12
Done
|
Return Soup to the Pot, Add the Remaining Peas and Gently Reheat. |
