Instructions: 1. In a heavy pot, heat 1 tablespoon of the oil over medium high heat.

Stir
in leeks and cook, tossing often, until lightly browned, about 4 minutes.

Add curry powder and toss for i minute. Stir in tomatoes, broth, beans, and sugar; bring to a boil. Reduce heat to medium-low, cover, and simmer gently
for 15 minutes to blend the flavours. Add mustard greens, stir, and remove from the heat. Season with salt and pepper.

2. To serve, heat the remaining 1 tablespoon of oil in a small skillet.

Add
cumin seeds and toss a moment. Add ginger and stir until sizzling. Ladle the
soup into bowls, and drizzle a little of the seasoned oil into each one.

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