2 large sweet potatoes, peeled and cubed

4 cups water (to boil sweet potatoes in)

2 tablespoons grape seed oil

1 tablespoon of fresh ginger, finely chopped

1 teaspoon cumin seeds

1 tablespoon fenugreek seeds

1 tablespoon loosely packed fresh fenugreek leaves crushed in hands

1 teaspoon fennel seeds

pinch of salt and freshly ground pepper


1. Put the yams in a medium sized saucepan and cover with the water. Bring to a boil over medium-high heat and cook until tender, about 12 to 15 minutes. Transfer potatoes to a blender, adding just enough water to help it blend smoothly. Blend until there are no lumps and the soup is creamy and smooth.

2. Pour grape seed oil into a small skillet and place over medium-high heat. Add ginger and cook for one minute and then add fenugreek seeds, cumin seeds, fennel seeds, fenugreek leaves, salt and pepper and cook spices for about 30 seconds. Add the yam soup and mix until the spices are evenly distributed. Serve hot.

See more: Fall, Potatoes, Soup, Vegetarian

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