East African Sweet Pea Soup


Adapted from Sundays at Moosewood Restaurant

Spices:
  • 1/2 teaspoon grated fresh ginger root
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1 teaspoon turmeric
Other Ingredients:
  • 2 cups chopped onions
  • 4 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tomatoes, chopped
  • 1 large sweet potato, diced (about 2 cups)
  • 3 1/2 cups water
  • 1 lb. frozen peas


Sauté onions and garlic in soup pot for 5 to 10 minutes.

Add all spices. Sauté for a couple more minutes, stirring constantly.

Add tomatoes and sweet potato. Stir until coated with spices. Add 1 1/2 cups of the water. Stir well to deglaze the pot. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes.

Add 2 cups of the peas, stir, cover and simmer for 10 minutes.

Remove soup from heat. Add remaining 2 cups water. Purée soup in blender.

Return soup to pot. Add the remaining peas. Reheat and serve.

Makes 4 servings.

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