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. ---------------------------------------------------------------------------
Nutrition
Ingredients
