The toasted turmeric, coriander, and cumin in this Indian-influenced soup have soothing, anti-inflammatory benefits, and add so much flavor, there’s little need for salt. With only one tablespoon of oil in the whole pot, the soup is also low in fat.

　　

Ingredients

serves 4

　　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)

　　

Step 1

Heat oil in a medium saucepan over medium-high. Add cumin, coriander, and mustard seeds. Cook, shaking pan often, until seeds are fragrant and begin to pop, about 30 seconds. Add turmeric, ginger, garlic, and chile; cook, stirring, 1 minute.

　　

Step 2

Stir in tomatoes, broth, and 1/2 teaspoon salt; bring to a boil. Add sweet potato; return to a boil. Reduce heat; simmer until sweet potato is tender, about 10 minutes. Serve immediately, with lime wedges and cilantro, as desired.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 131

　　

Step 5

Saturated Fat: 7g

　　

Step 6

Unsaturated Fat: 4.1g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 17.6g

　　

Step 9

Protein: 6g

　　

Step 10

Sodium: 382mg

　　

Step 11

Fiber: 2.6g

　　Power Foods