Spicy tomato and pea soup

Ingredients for 4 servings:

• 5 large tomatoes, very ripe, chopped
• 500 ml water
• 2 tbsp ghee or butter
• 1 large onion(s), thinly sliced
• 1 garlic clove(s), crushed
• 2 tsp coriander, ground
• 2 tsp cumin, ground
• ½ tsp fennel seeds
• 2 bay leaves
• 1 chili pepper(s), green, pitted and sliced
• 375 ml coconut cream
• 240 g peas (frozen)
• 1 tbsp sugar
• 1 tbsp mint, fresh, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Add the tomatoes to the water and simmer until soft. Transfer to the blender attachment of a food processor and puree. Heat the ghee in a large pan. Fry the onion and garlic over medium heat until translucent. Add the coriander, cumin, fennel seeds, bay leaves, and chili slices and fry for 1 minute, stirring. Add the coconut cream and pureed tomatoes and bring to a boil. Reduce the heat, add the peas, and cook. Remove the bay leaves, add the sugar and mint, and season with freshly ground pepper. Serve with hot chapatis brushed with ghee.