East African Sweet Pea Soup

East African Sweet Pea Soup
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  1. 2 cups chopped onions
  2. 1 teaspoon minced or pressed garlic
  3. 1 tablespoon vegetable oil
  4. ½ teaspoon grated fresh peeled ginger root
  5. 1 teaspoon salt
  6. ½ teaspoon ground black pepper
  7. 1/8 teaspoon cayenne or other ground dried chilies
  8. 1 teaspoon ground coriander seeds
  9. 1 teaspoon ground cumin seeds
  10. ¼ teaspoon ground cardamom
  11. 1/8 teaspoon ground cloves
  12. ¼ teaspoon cinnamon
  13. 1 teaspoon turmeric
  14. 2 tomatoes, chopped
  15. 1 white sweet potato, diced (about 2 cups)
  16. 3 ½ cups water
  17. 3 cups fresh green peas (or 1 pound frozen) (or 3 cups chopped broccoli works well too)
  1. Sauté 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 sauté for a couple of minutes, stirring often. Add the tomatoes and sweet potato. Stir well. Add 1 ½ cups 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.
  2. Remove the soup from the heat and add the remaining 2 cups of water. Puree the soup in a blender o food processor until smooth. Return to the pot, add the remaining cup of peas, and gently reheat.
Adapted from Sundays At Moosewood
Adapted from Sundays At Moosewood
Studio City Farmers Market