Herbed Bombay Tomato Soup - cooking recipe

Ingredients

2 teaspoons vegetable oil
1 very large onion, thinly sliced
4 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon fennel seed, slightly crushed
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 1/2 cups vegetable broth
1 teaspoon sugar
1 cup peas
1/2 cup evaporated milk
1 tablespoon finely chopped fresh mint leaves

Preparation

Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
Spoon soup into bowls and garnish with mint leaves.