5 cups water

2 tsp salt

4 C diced potatoes

8 whole garlic cloves

1 T Veg. oil

4 C chopped onions

1 1/2 T grated fresh ginger

1 1/2 tsp tumeric

1 1/2 cumin

1 1/2 coriander

1/2 tsp cinnamon

1/2 tsp cardamom

1/8 tsp cayenne pepper

1/4 tsp  black pepper

1 1/2 T fresh lemon juice

3 C frozen green peas

1 3/4 C reduced-fat coconut milk (1 14 oz can)

4 C packed fresh spinach

 

1. Boil water with salt.  When boiling, put in potatoes and garlic. Cover, reduce the heat and simmer until potatoes are tender.

2. In a saucepan, warm the oil. Saute the onions until translucent. Stir in ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper. Add the lemon juice and 1 C of potato cooking liquid.

3. Transfer onions to undrained potatoes. Add peas and spinach, cover and cook for about 5 minutes, until the spinach is wilted.

4. Stir in coconut milk. Puree soup with hand blender.

Garnishes: cilantro, dab of yogurt