CURRIED PEA SOUP

By BobD

Ingredients

• 2 cups vegetable stock
• 2 cloves garlic, finely minced
• 3/4 tsp. curry paste
• 2 tbsp. fresh mint, chopped
• 13 oz. frozen peas, thawed
• 3/4 tsp. vegetable oil
• 1/4 tsp. black mustard seeds

Details

Adapted from mydailymoment.com

Preparation

Step 1

Boil stock in a large pan over high heat.

Add next 3 ingredients.

Reduce heat to low, cover pan and simmer 4-5 minutes.

Add peas and simmer another 4-7 minutes.

Transfer mixture to a blender and process until smooth; season with salt and pepper to taste.

Heat oil in a heavy nonstick skillet over medium high heat.

Sauté mustard seeds until they start to pop. Pour oil spice mixture over soup.