CURRIED VEGETABLE SOUP

CURRIED  VEGETABLE  SOUP:                                                   On the table in 40 min
INGREDIENTS:

2  tsp  vegetable oil
1  large (200g) onion, chopped
2  tsp  ground coriander
1  tsp  garam masala
1/2  tsp chilli powder
6  curry leaves
2  large (360g) carrots, chopped
2  large (600g) potatoes, chopped
100  g  button mushrooms, chopped
3  cups (750ml) vegetable stock
425  g can tomato puree
2  tbsp lemon juice
1/2  cup  (125ml) coconut milk
1/2  cup (60g) frozen peas
2  tbsp  chopped fresh coriander leaves

METHOD:

• Combine oil and onion in large microwave -safe bowl; cook, uncovered, on HIGH (100%) about 8 minutes or until onion is browned lightly, stirring 3 times during cooking.
• Add ground spices, curry leaves, carrot, potato, mushrooms, stock and puree; cook, uncovered, on HIGH (100%) 15 minutes, stirring once during cooking.
• Add juice and milk; cook, uncovered, on  HIGH (100%) about 10 minutes or until vegetables are tender, stirring twice during cooking.
• Add peas; cook, uncovered, on HIGH (100%)  2 minutes. Just before serving, stir in fresh coriander leaves.