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Heat oil over medium heat in large saucepan or stock pot.
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Add onion and sautee about five minutes, until soft.
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Add garlic, ginger and dried spices (everything up to paprika) and continue to sautee another minute or so.
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Add 6 cups of broth, peas, tomatoes and chili paste.
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Bring to boil, reduce heat and simmer until peas are tender, about an hour.
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Remove from heat and puree in blender or food processor, in batches if necessary.
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Return to stove and add return to a simmer, adding additional broth if thinning is needed.
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Stir in veggies and lemon juice and simmer until veggies are just tender, about 5-10 minutes, depending on your preference.
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Ladle into bowls and top with fresh cilantro.