Curried Potato and Pea Soup

Delicious and easy to make. A perfect after-Church light lunch.

• Ready In: 35 mins
• Serves: 2-4
• Yields: 4 cups

Ingredients

• 1⁄2 cup onion, diced
• 1  cup potato, 1/2-inch dice
• 2  garlic cloves, minced
• 1  tablespoon all-purpose flour
• 1  tablespoon curry powder
• 1  teaspoon garam masala
• 1  pinch red pepper flakes
• 2  cups chicken broth
• 1  cup  whole milk
• 2  teaspoons sugar
• 1  cup frozen baby peas
• 1⁄2 lime, juice of
•  salt
•  yogurt
• 1  tablespoon  chopped fresh cilantro (Chinese parsley)

Directions

1. Saute potatoes, onion, and garlic in butter in a large saucepan over medium heat until onion is translucent, about 5 minutes.
2. Stir in flour and spices; saute for about 30 seconds.
3. Add the broth, milk, and sugar. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir occasionally.
4. Stir in the peas and cook uncovered for 5 minutes.
5. Season with lime juice and salt.
6. Garnish with a dollop of yogurt and cilantro.