Potatoes and spices that warm you from within — perfect for an autumn supper.

For six-eight servings you’ll need

• 9 medium potatoes, peeled and diced
• 2 tsp mustard seed
• 2 Tbsp minced fresh ginger
• 4 tsp vegetable oil
• 3 Tbsp tomato paste
• 4 tomatoes, peeled and chopped
• 1 1/4 tsp salt
• 1 tsp turmeric
• 2 tsp ground chili
• 6 c water
• 1/4 bunch fresh coriander, chopped

Preparation

• Heat oil in a large saucepan
• Add mustard seed and ginger
• When ginger begins to brown, add tomato paste
• When oil has risen to top, add potatoes and tomatoes, cook 10 minutes
• Add salt, turmeric, chili pepper and water
• Cover and simmer for 30 minutes
• Break potatoes to thicken soup
• Garnish with fresh coriander

Tips

• To peel tomatoes, put them in the freezer over night, then plunge in hot water. Slide skin off in the palm of your hand. If fresh coriander is difficult to locate, substitute parsley.

Good served with

• Fresh, crusty bread or pita wedges with garlic butter. Or, use our “Potato Cheese Muffins” recipe!