Pea Soup With Spicy Sprinkles - cooking recipe

Ingredients

1 cup plain yogurt
1 tbsp butter
1 None large onion, sliced
1 tbsp fresh ginger, finely grated
3/4 tsp salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp chili powder
1 lb frozen baby peas
4 cups light stock
12 None large fresh mint leaves
None None Spicy Sprinkles
1 tbsp butter
2 cloves garlic, minced
1 None small onion, finely chopped
1-2 None bird's-eye chilies, finely crushed
1 None lemon, zested
1/2 tsp coriander seeds, freshly ground

Preparation

Strain yogurt in a colander lined with muslin or cheesecloth for 3-4 hours, until creamy and thick.
Melt butter over medium heat. Cook onion and ginger, covered, for 7-10 mins, until softened and light brown. Add salt and spices. Cook for 30 seconds. Add peas and stock. Bring to a gentle boil then lower heat and cook gently for 30 mins, partially covered. Remove lid and let cool for 10 mins. With a hand blender, puree with mint, adding as much liquid as necessary to form a soup consistency.
Meanwhile, to make the spicy sprinkles, melt butter over medium heat. Cook garlic, onion, chilies, lemon zest and coriander seeds for 2-3 mins. Spoon soup into serving bowls and add yogurt. Sprinkle with spicy sprinkles. Serve immediately.