6 cups bouillon
2 onions, chopped
3 cloves garlic, pressed
1 teaspoon grated fresh ginger root
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
pinch cayenne, or to taste
1 sweet potato, peeled and diced
2 cups canned Italian plum tomatoes, undrained, broken up
4 cups fresh or frozen green peas
Freshly ground black pepper
Bring the onions, garlic, seasonings and bouillon to a boil in a large pot. Reduce the heat and simmer for 5-10 minutes while you cut up the sweet potato. Add the sweet potato and tomatoes, return the pot to a boil, reduce the heat again and simmer 20-30 minutes, until the sweet potato is tender. Use a hand blender to thicken the soup a little, if desired, but leave plenty of chunks. Add the peas and cook until they are tender, about 5 minutes for fresh, almost instantly for frozen peas. Season with ground black pepper to taste.
4-6 servings
