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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Posting for safe keeping. Spicy mild flavor, creamy with a delicate green color. Ingredients:
2 tablespoons ghee or 1 tablespoon vegetable oil |
1 large onion, chopped |
2 garlic cloves, minced |
1 small potato, diced |
1 inch piece fresh gingerroot, peeled and sliced |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
3 3/4 cups vegetable stock |
2 cups fresh peas or 2 cups frozen peas |
1 fresh green chile, chopped |
1 1/4 cups light cream |
salt and pepper |
Directions:
1. Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown.
2. Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices.
3. Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes.
4. Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat.
5. Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot.
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