Instructions:

Yield: 6 servings

2 tbsp Olive oil
2 ea Dried red chile peppers, chopped
1 cup Potatoes, diced
2 1/2 cup Green peas, fresh or frozen
1/4 tsp Coriander powder
1/4 tsp Cumin powder
1/8 tsp Turmeric
6 ea Peppercorns, crushed
6 cup Stock or water
Salt
Mint leaves for garnish

In a soup pot, warm the olive oil over low heat until hot. Stir in the chile & spices & heat for 30 seconds. Add the potatoes & peas & slowly cook for 5 minutes, stirring often, but do not brown. Reduce heat if necessary. Add stock & raise heat. Bring to a boil, cover, reduce heat & cook until the vegetables are very tender, about 25 minutes. Remove from stove & cool for 10 minutes.

In batches, place soup through a blender & blend until smooth. Return to a clean pot & gently reheat. Season with salt & pepper & serve garnished with fresh mint leaves