A comforting and flavorful soup with a blend of aromatic spices and creamy texture.
Heat a drizzle of oil in a large saucepan over medium heat.
Use a neutral oil like vegetable or canola for a clean flavor.
Add the chopped onion and minced garlic to the saucepan. Sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the ground coriander, ground cumin, fennel seeds, and bay leaves. Cook for an additional minute to release the aromas.
Toasting the spices enhances their flavor and aroma.
Pour in the crushed tomatoes, vegetable broth, and sugar. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Stir occasionally to prevent sticking to the bottom of the pan.
Add the peas to the saucepan and continue to cook for another 10 minutes.
Frozen peas work well and cook quickly.
Stir in the evaporated milk and remove the bay leaves. Adjust seasoning if needed.
For a richer flavor, you can use cream instead of evaporated milk.
Ladle the soup into bowls and garnish with fresh mint leaves.
Serve with a slice of crusty bread for a complete meal.
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