1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
1 pound russet potatoes, peeled and cut into 1/2-inch pieces
1 pound carrots, peeled and cut into 1/2-inch pieces
1 large yellow onion, peeled and diced
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
salt
4 cups vegetable broth
1/2 cup freshly chopped cilantro leaves
DIRECTIONS
Melt the butter in a dutch oven over medium-high heat. Stir in the potatoes carrots, and onion. Cook, stirring often, about 5 minutes.
Stir in the cumin, ginger, garlic, mustard, turmeric, cinnamon, coriander, black pepper, cayenne, and 1 tsp salt until all the vegetables are coated in the spices.
Pour in the vegetable broth and bring to a boil.
Cover the dutch oven and reduce heat to medium-low. Simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
Transfer HALF of the soup to a blender and blend until smooth. Pour the pureed soup back into the dutch oven and stir to combine.
Season soup with salt to taste. Ladle into bowls and garnish with the freshly chopped cilantro.
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