Samosa Soup

Ingredients:

2 teaspoons coconut oil
1 onion, chopped
4 cloves garlic, chopped
1 inch ginger, chopped
1 small russet potato, peeled and diced
1 small sweet potato, peeled and diced
1 red chili pepper, roughly chopped
1 carrot, chopped
4 cups vegetable stock
1 cup chickpeas
1 teaspoon mustard seed
3/4 teaspoon fennel seed
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cinnamon
salt, to taste
1/3 cup peas
1/3 cup coconut milk (optional)
tamarind chutney (optional)
2 tablespoons cilantro, roughly chopped
1 lime, cut into wedges

Cook onion in half the oil and add the garlic and ginger. Stir in the potatoes, chili pepper, and carrots. When vegetables are tender, add the vegetable stock and chickpeas. Cover and simmer until potatoes are cooked through.

Transfer mixture to a blender and puree until smooth.

Meanwhile, heat remaining oil in the saucepan and add the mustard and fennel seeds, followed by turmeric, cumin, coriander, cinnamon, and salt When they become aromatic, stir in the potato mixture and peas. Return to simmer. Add coconut milk if using.

Garnish the soup with a drizzle of tamarind chutney and cilantro and serve with lime wedges.