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Soup: East African Sweet Pea Soup




Source of Recipe


From the Sundays at Moosewoods Cookbook


List of Ingredients




2 cups chopped onions
1 teaspoon minced garlic
1 tablesppon vegetable oil

1/2 teaspoon grated fresh ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1/4 teasppon ground cardamom
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1 teaspoon turmeric

2 tomatoes, chopped
1 sweet potato, diced (about 2 cups)
3 1/2 cups water
3 cups fresh green peas (or about 1 pound frozen)



Recipe



What I like to do is prepare everything in advance, and group things according to their order of cooking. So, I chop my onions and mince my garlic, and throw it all in a little bowl. Then I put the ginger, salt, and the rest of the spices in another bowl. The tomatoes and sweet potatoes get prepped and put into another bowl & the green peas get their own lonely little bowl.

This way, it's easier for me to not stress out while things are bubbling and cooking. So, I can throw the garlic and onion in a pot with the vegetable oil and wait a good 10 minutes or so, enjoying the aroma while the onion gets just about translucent. Being careful, of course, not to brown the garlic. Once that's set, I throw in the spices and mix it up. Then I toss in the tomatoes and sweet potatoes and about 1 1/2 cup of water, stirring well to get everything all nice and mixed up, and to make sure to deglaze the bottom of the pot.

Then I let it sit and simmer until it comes to a boil, at which point, I cover it up and reduce the heat a little and let it work its magic for 5 minutes or so. I add about 2 cups of the peas and let it simmer for another 15 minutes - until the peas and sweet potato are tender.

At this point, I whip out my trusty blender and add the rest of the water. The soup gets pureed in the blender until it's smooth, and then the remaining peas get put in for a nice texturing effect. Once they are added, I can reheat the soup gently, to taste...and dig in.

Yum.
---Drublood