Pea Soup With Spicy Sprinkles

• 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

1. Strain yogurt in a colander lined with muslin or cheesecloth for 3-4 hours, until creamy and thick.
2. 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.
3. 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.

plain yogurt, butter, onion, ginger, salt, turmeric, ground cumin, chili powder, baby peas, light stock, mint, sprinkles, butter, garlic, onion, chilies, lemon, coriander seeds

Taken from recipes-plus.com/api/v2.0/recipes/32232 (may not work)