Directions:
- Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown.
- Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices.
- Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes.
- Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat.
- Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1017.41 Kcal (4260 kJ) | ||
| Calories from fat | 94.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 16% | |
|---|---|---|---|
| Cholesterol | 18.94mg | 6% | |
| Sodium | 34926.34mg | 1455% | |
| Potassium | 499.84mg | 11% | |
| Total Carbs | 186.16g | 62% | |
| Sugars | 14.04g | 56% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.3mg | 13% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 226.27 Kcal (947 kJ) | ||
| Calories from fat | 21.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 16% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 6% | |
| Sodium | 7767.67mg | 1455% | |
| Potassium | 111.17mg | 11% | |
| Total Carbs | 41.4g | 62% | |
| Sugars | 3.12g | 56% | |
| Dietary Fiber | 1.22g | 22% | |
| Protein | 1.25g | 11% | |
| Vitamin C | 7.5mg | 56% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.5mg | 13% | |
| Calcium | 10.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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