4 large white potatoes, cut into
1-inch cubes
3 cups frozen peas
2 yellow onions, diced
6 cloves garlic, minced
3 tablespoons grated fresh ginger or 2 tablespoons ginger
powder
2 tablespoons vegetable oil
5 cups vegetable stock or water
1 cup soy milk
1 1/2 tablespoons cumin
2 tablespoons dried mint
1 tablespoon sugar or honey
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bunch fresh cilantro
1 bunch fresh mint
1. In a large pot, sauté the onions in
vegetable oil. After 2 minutes, add 2/3 of the garlic and
all of the potatoes. Continue sautéing for 5 minutes, stirring
frequently and adding a bit of water if the bottom begins
to stick.
2. Add the vegetable stock, cumin, salt, pepper, and 2/3 of
the ginger. Bring to a boil and let simmer for approximately
20 minutes, or until the potatoes are tender enough to eat.
Add the peas and cook for 3 minutes more.
3. In a food processor, puree the remaining ginger and garlic
with the cilantro stems and 1/3 of the cilantro leaves, adding
a bit of water to keep the mixture smooth. Set aside.
4. Puree the soup in a food processor, in batches. When all
of the soup is fully pureed, return to the soup pot, add the
pureed spice mixture and soy milk, and simmer for 3-5 minutes
more.
5. Turn off the stove. Serve with the fresh cilantro and mint
leaves sprinkled on top.
