Spicy Sweet Potato Soup

• 1 tablespoon neutral-tasting oil, such as canola or safflower
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds, crushed
• 1/2 teaspoon yellow mustard seeds
• 1/4 teaspoon turmeric
• 1 piece (2 inches) fresh ginger, peeled and cut into fine strips
• 2 garlic cloves, minced
• 1 small hot chile (such as Thai bird chile), finely chopped (ribs and seeds removed for less heat, if desired)
• 3 canned whole plum tomatoes, coarsely chopped
• 3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
• Coarse salt
• 1 sweet potato (about 8 ounces), peeled, quartered lengthwise, and cut crosswise into 1/4-inchthick pieces
• Lime wedges, for serving
• Cilantro sprigs, for serving (optional)

1. Heat oil in a medium saucepan over medium-high.
2. Add cumin, coriander, and mustard seeds.
3. Cook, shaking pan often, until seeds are fragrant and begin to pop, about 30 seconds.
4. Add turmeric, ginger, garlic, and chile; cook, stirring, 1 minute.
5. Stir in tomatoes, broth, and 1/2 teaspoon salt; bring to a boil.
6. Add sweet potato; return to a boil.
7. Reduce heat; simmer until sweet potato is tender, about 10 minutes.
8. Serve immediately, with lime wedges and cilantro, as desired.
9. (Per Serving)
10. Calories: 131
11. Saturated Fat: 7g
12. Unsaturated Fat: 4.1g
13. Cholesterol: 0mg
14. Carbohydrates: 17.6g
15. Protein: 6g
16. Sodium: 382mg
17. Fiber: 2.6g

neutraltasting oil, cumin seeds, coriander seeds, yellow mustard seeds, turmeric, fresh ginger, garlic, hot chile, tomatoes, chicken, salt, sweet potato, lime wedges, cilantro

Taken from www.epicurious.com/recipes/food/views/spicy-sweet-potato-soup-394169 (may not work)