Ingredients
Scale
- 2 cups sweet potatoes, peeled and diced
- 1 tablespoon tamarind paste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 4 cups vegetable broth
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- Salt to taste
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened.
- Add the sweet potatoes, broth, tamarind paste, cumin powder, chili powder, and salt.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in lime juice and cilantro before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For added heat, increase the chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg