Ingredients
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2 teaspoons vegetable oil
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1 very large onion, thinly sliced
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4 garlic cloves, crushed
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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1/2 teaspoon fennel seed, slightly crushed
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2 bay leaves
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1 (28 ounce) can crushed tomatoes
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1 1/2 cups vegetable broth
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1 teaspoon sugar
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1 cup peas
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1/2 cup evaporated milk
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1 tablespoon finely chopped fresh mint leaves
Instructions
- Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
- Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
- Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
- Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
- Spoon soup into bowls and garnish with mint leaves.