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VEGETABLE SOUP

Servings: 8 - 10

2 Tablespoons olive oil
2 medium carrots, peeled and chopped into small pieces
1 large onion, chopped
2 cloves garlic, crushed
2 Tablespoons grated fresh ginger
2 medium potatoes, peeled and diced into 1/2-inch cubes
4 medium tomatoes, chopped
1 cup finely chopped coriander leaves
7 cups water
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin


Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes.

Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes.

Add remaining ingredients and bring to boil.

Cover and simmer over medium-low heat for 1 hour or until vegetables are well-done.