Spicy tomato and pea soup

Ingredients for 4 servings:

• 5 large tomatoes, chopped
• 500 ml water
• 1 large onion(s), thinly sliced
• ½ tsp garlic, crushed
• 2 tbsp Clarified butter or ghee
• 2 tsp coriander powder
• 2 tsp cumin powder
• ½ tsp fennel seeds
• 2 bay leaves
• 1 chili pepper(s), green, pitted and sliced
• 400 ml coconut milk
• 275 g peas, frozen
• 1 tbsp sugar
• some pepper, ground
• 1 tbsp mint, fresh, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Simmer the tomatoes in the water until very soft. Purée in a blender. Fry the onion and garlic in clarified butter or ghee until translucent. Add the coriander powder, cumin powder, fennel seeds, bay leaves, and chili pepper and cook for about 1-2 minutes. Now add the coconut milk and the puréed tomatoes, mix well, and bring to a boil. Then add the peas and cook over low heat until soft. Season with sugar and pepper and stir in the chopped mint. Serve hot. Tip: Serve with toasted chapatis brushed with ghee.