Curried Indian Vegetable Soup

Recipe by Lisa Turner    Preparation: 20 minutes    Cooking time: 30 minutes

Ingredients:

• 2 teaspoons olive oil or butter
• 1 large onion, chopped
• 4 black cardamom pods, crushed
• 1-inch piece fresh ginger, grated or minced
• small handful of green chilies, minced
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cayenne
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• small handful of fresh or dried curry leaves
• 1 large carrot, diced
• 2 medium potatoes, diced
• 6 to 8 mushrooms, roughly chopped
• 4 to 6 cups vegetable stock or water
• 1 1/2 teaspoons sea salt, or to taste
• 2 large tomatoes, finely chopped
• juice of 1 lemon (3 tablespoons)
• 1/2 cup coconut milk or yogurt
• 2/3 cup frozen peas
• 2 tablespoons fresh parsley or cilantro, chopped

Instructions:

1. Heat the olive oil or butter over medium heat in a large saucepan or soup pot. When hot, cook the onion and cardamom, stirring, until the onion begins to brown.
2. Add the ginger, chilies, ground spices, curry leaves and stir for a minute. 
3. Now add the potatoes, mushrooms, carrots, stock or water, salt and tomatoes. 
4. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for about 15 minutes or until the vegetables are tender.
5. Add the lemon juice and coconut milk or yogurt and simmer for another 10 minutes. 
6. Add the peas and cook for a few minutes longer. 
7. Stir in the fresh coriander or parsley and serve hot.

Source: Lisa's Kitchen