Recipes - Spicy Tomato and Pea Soup
I love this soup, and have also made it successfully while camping with tinned, crushed tomatoes. The chapattis to serve with the soup are optional, but great if you have some!
Simmer the tomato in the water until very tender, then blend the tomato and water in a food processor. Heat the ghee in a large pan; add the onion and garlic and cook over medium heat until very soft. Add the coriander, cumin, fennel seeds, bay leaves and chilli, and cook, stirring for 1 minute.
Add the coconut cream and the pureed tomatoes, and bring to the boil. Reduce the heat, add the peas and cook until tender. Remove the bay leaves, add the sugar and mint, and season with freshly ground black pepper to taste. Serve with hot chapattis brushed with ghee.