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
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