4 oz. potatoes, peeled or diced
3 oz. onion, peeled and coarsely chopped
2 pt. chicken stock
3/4 inch cube, fresh ginger, peeled
1/2 tsp. ground coriander seeds
2 tsp. ground cumin seeds
5 tbsp. chopped fresh coriander
10 oz. shelled peas
3/4 tsp. salt
1/2 tsp. ground roasted cumin seeds
1/4 pt. heavy cream
1 tbsp. lemon juice

Combine the potato, onion, chicken stock, ginger, ground coriander and ground cumin in a pot and bring to the boil. Cover, turn heat low and simmer for 30 minutes. Fish out ginger and discard. Add fresh coriander, peas, salt, lemon juice and roasted cumin. Bring to boil and simmer 2 to 3 minutes until peas are tender. Pour into blender and blend until smooth. Put soup into a clean pot. Add cream and bring to a simmer and heat through. Serve 5 or 6.