Curry Cruz’s (Kwanzaa) Yam Soup
Ingredients
1 large onion chopped
4 each garlic cloves minced
1/4 C. olive oil
1 medium red bell pepper chopped
2 Tbsp. ginger, minced
12 each cloves ground
1 tsp. cumin seed ground
1/2 tsp. mustard seed ground
1 tsp. ground cardamom
1/2 tsp. turmeric
1/2 tsp. ground cinnamon
1/4 C. tamari
28 ounce canned whole tomatoes
1 large sweet potato
1/2 pound broccoli
1 large potato
2 quart boiling water
1 C. frozen corn
1 C. cut green beans
1 C. frozen peas
1/2 pound fresh kale
Salt
Cooking Instructions
In a large soup kettle, sauté onion and garlic in oil over medium heat. When the onions begin to soften, add the bell pepper and fresh ginger. Mix the ground cloves, cumin, mustard seed, cardamom, turmeric and cinnamon. Sprinkle over sautéed vegetables and stir. Add soy sauce and juice from the canned tomatoes. Let the mixture boil, then turn the heat down, cover and simmer gently while you prepare the sweet potato. Peel the sweet potato, cut out any blemishes and cut into 1 cubes. Add to the pot along with 1 C. water. Bring to a boil, turn heat down, cover and simmer 20 minutes. Watch carefully and stir occasionally to keep from sticking. Chop the broccoli stem and florets into bite sized pieces. Wash the white potatoes well and, leaving the peel on, chop into 1 pieces. Add broccoli and potatoes to the pot with 2 quarts boiling water. Cover and cook for 20 minutes. Chop the tomatoes into small pieces. Add to the pot along with frozen corn, beans and peas. Cover and cook for another 20 minutes. Wash the kale, remove the stem ends and tear the leaves into small pieces. Before adding to the pot, taste the broth and add salt as you wish. Add kale and use a wooden spoon to push and stir it down into the soup. Cover and simmer 20 minutes, until kale is cooked. Serve immediately. Good served with corn bread. Leftover soup can be frozen.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)