Ingredients
1/2
tsp. of grated fresh ginger
1/2
tsp. of ground black pepper
1
small habanero pepper, finely chopped
1
tsp. of ground coriander
1/4
tsp. of ground cardamom
1
dash clove (no more than 1/8 tsp)
1
sweet potato, diced (about 2 cups)
1
lb frozen green pea, thawed
Directions
1.
Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
2.
Add garlic and saute for 1 minute.
3.
Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
4.
Add the tomatoes and sweet potato.
6.
Add 1 1/2 cups water and stir.
7.
Bring the soup to a boil.
8.
Reduce the heat and simmer, covered for 5 minutes.
9.
Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
10.
Remove the soup from the heat and stir in the remaining 2 cups of water.
11.
Purée the soup in a blender or food processor in batches until smooth.
12.
Return soup to the pot, add the remaining peas and gently reheat.
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