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Prep Time: 120 Minutes Cook Time: 50 Minutes |
Ready In: 170 Minutes Servings: 6 |
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This recipe is adapted from _Sundays at Moosewood To shuck the fresh peas it took me 45 minutes to shell them! Ingredients:
2 cups chopped onions |
2 teaspoons minced garlic |
1 teaspoon grated fresh peeled ginger |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 tablespoon homemade garam masala, which we happened to have on hand or 1 tablespoon ground black pepper |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon ground cardamom |
1/8 teaspoon ground cloves |
1/4 teaspoon cinnamon |
1 teaspoon turmeric (i don't like it and didn't use it, but moosewood does) |
2 tomatoes, chopped |
1 sweet potato, diced |
3 1/2 cups water |
3 cups fresh green peas |
Directions:
1. Braise/deglaze onions and garlic in a pot for 5-10 minutes.
2. Mix in the ginger, salt, and all spices and cook for a few minutes, stirring often.
3. Add tomatoes and sweet potato, stir. Add 1 1/2 cups of water, stir.
4. Bring soup to a boil, reduce heat, cover, and simmer for 5 minutes.
5. Add 2 cups of the peas and simmer, covered, for 10 minutes.
6. Remove from heat and add remaining 2 cups of water.
7. Puree in batches in a blender until smooth. return to the pot, add the last cup of peas, and cook on medium heat for 3-5 minutes.
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