Directions

1. Boil potatoes in a large pot and add cold water to an inch above the potatoes. Cover and bring to a boil, then lower the heat to medium. Test for doneness at 30 minutes.
2. Once potatoes are cool enough to handle, remove the peel and break them apart using your hands.
3. In a medium-sized pot, heat oil over medium heat. Once the oil is hot, add cumin seeds and mustard seeds.
4. When the cumin and mustard seeds begin to splutter, add the paprika, cayenne, turmeric, and salt.
5. Add the cooked potatoes and stir them in the pot to make sure they are well coated with the spices.
6. Add water, raise heat to high until soup boils. Then reduce to medium and simmer for 5 minutes or so.
7. Garnish with cilantro.

Per serving: 161 calories, 7g fat, 1g sat fat, 23g carbohydrates, 3g protein, 277mg sodium, 2g fiber